The trick to this recipe is to cook the beans until they are very soft, with just enough cooking liquid left in the pan to render a moist puree. Because the skins need to be left out of the bean puree, the pureeing must be done in a food mill, not a blender.
2 cups dried black beans, soaked overnight and drained
½ head garlic
1 small onion
½ small bunch of cilantro
6 cups cold water, plus more as needed
Sea salt
12 soft white corn tortillas (preferably whole grain)
Olive oil or canola oil, for frying
1 pound queso blanco or other white cheese such as Monterey Jack, shredded
Recipe Julia Della Croce for “The Oldways Table.” Photo Fotolia and iStock.
Michael Cummings says: I made this recipe, serving the beans with flour tortillas, avocado, and queso. It was delicious. Despite the relative incivility of initial comments, I recommend giving this recipe a try.
Dee Welch Bower says: I agree Michael. My family enjoyed this recipe AND kindness matters!
Karla says: These are not black bean tortillas. They are black bean tostadas.
Reyna says: shes right and this recipe is disgraceful
hannahdepin says: Sorry to hear that you didn’t enjoy the recipe! Would you suggest any tweaks, or do you have a different approach to making this dish?
Adriana Botello says: The beans need to be cooked only with garlic and maybe epazote (this could be a recipe on its own, traditional “frijoles de la olla”, then you need to refry them, just in the food processor do not bring the flavors up :).
The tortilla part was good, assemble the tostadas add the beans and cheese, but you will need a kind of salad to go on top, I will suggest very thin slice cabbage with cilantro and onion. And then you add the chile salsa of your preference! enjoy 🙂
Hannah-Oldways says: This sounds delicious, thank you!
Batman Bin Suparman says: Pretty Cool
Leave a comment