Roasted Tomatillo Black Bean Tostada – Kosher Recipes | OU Kosher Certification – OU Kosher Certific

Name: Roasted Tomatillo Black Bean Tostada – Kosher Recipes | OU Kosher Certification – OU Kosher Certific
Total time: 105 min
Ingredients: 6 large garlic cloves; 4 peeled and left whole, 2 coarsely chopped; 1 lb. tomatillos (8 medium), husked, rinsed, and halved; 4 fresh Serrano chilies or 2 fresh jalapeños (including seeds), coarsely chopped; ¾ cup coarsely-chopped fresh cilantro sprigs; 2 cups plus 2 to 3 Tablespoons water; ½ cup finely-chopped white onion, rinsed in a sieve and patted dry; 1¾ teaspoons salt; 2 dried avocado leaves (optional), coarse stems discarded; 2 (15 oz.) cans black beans, rinsed and drained; 3 Tablespoons vegetable oil; 2 (6 to 7-oz) firm-ripe avocados; 12 tostadas; 3 cups thinly-sliced romaine (from 1 head); 1 cup crumbled queso fresco (Mexican fresh cheese) or mild feta (¼ lb.)

oukosher.org

Make these tostadas with tomatillo-garlic-chili-cilantro sauce, avocado, and pureed black beans & garlic. Top with romaine lettuce and queso fresco or feta.

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Ingredients

6 large garlic cloves; 4 peeled and left whole, 2 coarsely chopped
1 lb. tomatillos (8 medium), husked, rinsed, and halved
4 fresh Serrano chilies or 2 fresh jalapeños (including seeds), coarsely chopped
¾ cup coarsely-chopped fresh cilantro sprigs
2 cups plus 2 to 3 Tablespoons water
½ cup finely-chopped white onion, rinsed in a sieve and patted dry
1¾ teaspoons salt
2 dried avocado leaves (optional), coarse stems discarded
2 (15 oz.) cans black beans, rinsed and drained
3 Tablespoons vegetable oil
2 (6 to 7-oz) firm-ripe avocados
12 tostadas
3 cups thinly-sliced romaine (from 1 head)
1 cup crumbled queso fresco (Mexican fresh cheese) or mild feta (¼ lb.)