Cooking With Kids and Chef Olea from Epazote Make Crunchy Tostadas with Salsa Fresca

KASA - Tostadas with Salsa Fresca
Serves 4 to 6
 

Whether you make homemade corn tortillas or buy prepared tostada shells, these tostadas
are a delicious family meal. The easiest way to make corn tortillas is using a tortilla press.
Metal tortilla presses are inexpensive and available at cookware stores and Hispanic markets.
 

Black Beans
2 (15-ounce) cans black beans
1⁄2 medium onion, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil
1⁄2 teaspoon ground cumin
1⁄2 teaspoon salt
1⁄2 teaspoon fresh oregano
or 1⁄4 teaspoon dried oregano
 

Make the black beans: Drain the juice from one can of black beans. Empty both cans of
beans into a bowl. Use a potato masher to mash the beans until they are no longer whole.
Set the mashed beans aside.
In a saucepan, heat the oil over medium-high heat. Add the onions and sauté for 1 to 2
minutes. Stir in the garlic and cumin and cook for 30 seconds more. Stir in the black beans.
When the beans begin to boil, reduce the heat to low, stir in the salt and oregano and
simmer for 10 minutes, uncovered. Keep warm until ready to serve.
Make the salsa: In a bowl, gently stir together all the ingredients.
 

Tostada Toppings
6 ounces mild cheddar cheese, grated
1⁄2 head Romaine lettuce, washed and thinly sliced
Salsa Fresca, from above
1 cup sour cream, optional
Serve the tostadas: Top each warm corn tortilla with a spoonful of black beans, then layer
with tostada toppings.