Recipe Categories
Tex Mexican
Tex Mex Tostados

Cullen's Black Bean Avocado Tostado

1 tsp Ground cumin
1 1/2 tbl Wine vinegar or to taste
1/4 cup Olive oil
2 can Black beans - (15 oz ea) drained, rinsed
1/3 cup Chopped, drained, oil-packed sun-dried
    tomatoes
1 x Avocado peeled, pitted,
    and cubed
2 x Scallions chopped
    Salt to taste
    Freshly-ground black pepper to taste
    Vegetable oil for frying tortillas
4 x Corn tortillas - (7" dia)

 Method :
In a small bowl whisk together cumin, vinegar, and salt to taste and whisk in the olive oil.
In a bowl, combine the beans, tomatoes, avocado, and the scallion, stir in the dressing and salt and pepper to taste, and toss the mixture well.
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. Divide the tortillas between 4 plates, and top them with the black bean mixture.
This recipe yields 4 servings.