Kelley's Black Beans

1 19 oz can of black beans, undrained
1 small onion, finely chopped
2 cloves of garlic, finely chopped
1 roma tomato, diced
1 1/2 teaspoons cumin
1 teaspoon chili powder
Cayenne pepper, crushed red chilies, or a jalapeno to taste(I did not add any heat this time)

• Saute the onion and garlic for about 5-7 minutes until soft (add jalapeno now, if using).
• Add the seasoning and stir to coat.
• Add black beans and their liquid and the tomatoes.  Increase heat until beans are bubbling.
• Reduce heat and simmer uncovered, stirring occasionally for 30 minutes.
• For tostados, remove from heat and let cool before assembling.

2 cups approximately 4-5 medium carrots, coarsely grated
1/4 cup of cilantro, finely chopped
1/4 cup of red onion, finely chopped
3 tablespoons of lime juice, or more to taste
1/4 teaspoon of salt

• Put the carrots in a bowl and mix with cilantro, onion,  lime juice and salt.
• Let sit 20 minutes before serving

Jicama Slaw*

2 cups of jicama, peeled and coarsely grated.
3/4 teaspoon lime zest
1/2 teaspoon lemon zest
3 tablespoons of lime juice, or more to taste

• Squeeze the grated jicama to reduce its water content so it can absorb the lime juice (you will be surprised by how much water is in this vegetable!)
• In a bowl combine the lime zest, lemon zest, lime juice and salt, and mix well.
• Add the jicama and stir together
• Let sit 20 minutes before serving

Oven Baked Tortillas

8 6-inch corn tortillas

• Preheat oven to 350°C
• You will need to do this in batches or use two cookie sheets.
• Spray both sides of 4 corn tortillas lightly with oil, lay on a cookie sheet.  It is ok if they overlap.
• Bake for 5 minutes and turn.  Bake another 3 minutes, or until crispy.
• Let cool before topping

Tostado Assembly

• Top cooled oven baked tortilla with a couple of spoonfuls of warm black beans.
• Follow with crumbled feta cheese, a couple of spoonfuls of the jicama slaw and carrot salsa.
• Finish with a dollop of guacamole.
• Serve 3-4 tostados per person

June 13, 2010