Black Bean Tostadas with Curly Endive Salad Recipe

Name: Black Bean Tostadas with Curly Endive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 teaspoon ground cumin; 1 tablespoon wine vinegar, or to taste; 3 tablespoons olive oil; a 15-to-16 ounce can black beans, rinsed and drained; 1/4 cup chopped drained sun-dried tomatoes packed in oil; 1 avocado (preferably California); 1 scallion, chopped; vegetable oil for frying the tortillas; two 7-inch corn tortillas; enough inner leaves of curly endives (chicory), torn into pieces, washed well and spun dry, to measure 3 cups; 1/3 cup thinly sliced red cabbage

Servings: persons

3/4 teaspoon ground cumin
1 tablespoon wine vinegar, or to taste
3 tablespoons olive oil
a 15-to-16 ounce can black beans, rinsed and drained
1/4 cup chopped drained sun-dried tomatoes packed in oil
1 avocado (preferably California)
1 scallion, chopped
vegetable oil for frying the tortillas
two 7-inch corn tortillas
enough inner leaves of curly endives (chicory), torn into pieces, washed well and spun dry, to measure 3 cups
1/3 cup thinly sliced red cabbage

1
In a small bowl whisk together the cumin, the vinegar, and salt to taste and whisk in the olive oil.
2
In a bowl combine the beans, the tomatoes, the avocado, peeled, pitted, and cubed, and the scallion, stir in about two thirds of the dressing and salt and pepper to taste, and toss the mixture well.
3
In a small skillet heat 1/2 inch of the vegetable oil over moderately high heat until it is hot but not smoking and in it fry the tortillas, 1 at a time, for 1 minute, or until they are crisp and golden, transferring them as they are fried to paper towels to drain.
4
In another bowl toss the curly endive and the cabbage with the remaining dressing and salt and pepper to taste.
5
Divide the tortillas between 2 plates, top them with the black bean mixture, and divide the curly endive salad between the plates.

106

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 teaspoon ground cumin, 1 tablespoon wine vinegar, or to taste, 3 tablespoons olive oil, a 15-to-16 ounce can black beans, rinsed and drained, and more.

Yes, Black Bean Tostadas with Curly Endive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean Tostadas with Curly Endive Salad

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