Frijoles satisfy your taste buds and provide your body with loads of nutritional value. This relatively quick recipe for tostadas will win over your meat loving family in a flash so give it a try for Meatless Monday.
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1 red pepper, chopped
- 1 large tomato, chopped (we know that it’s winter – if you have to, go with a can of chopped tomatoes)
- 1/2 tsp turmeric
- 1/4-1/2 tsp cayenne pepper
- 1/2 tsp cocoa
- Salt to taste
- 2 cups black beans, tender
- 4-6 corn tortillas
- 1 cup grated cheddar cheese (asiago, mozzarella, etc – all good)
- 1 cup fresh cilantro, stems removed
- 1 cup avocado, cubed
In a sauté pan over high heat, drizzle olive oil and saute onions and garlic for 3-5 minutes. Lower the heat to about medium, then add 3/4 of the red pepper, all of the tomatoes, and spices, simmering for 25-30 minutes, partially covered.
Remove from heat and set aside to cool for a few minutes. Then puree mixture, tasting and adding additional salt and pepper as desired.
Preheat your oven to 425 degrees and, on a foil covered baking sheet, place corn tortillas on sheet. Cover with black beans (almost to the edge) then spread sauce over top of the beans. Top with cheese and bake for about 15 minutes or until the cheese begins to brown. Top with remaining red pepper, avocado, and cilantro.