Black-Bean Tostados with Roasted Tomatillo Sauce

Black-Bean Tostados with Roasted Tomatillo Sauce
Photo by Roland Bello

Ingredients

  • 12 tostadas
  • 2 6- to 7-ounce firm-ripe avocados
  • 3 tablespoons vegetable oil
  • 2 15-oz cans black beans
  • ½ cup white onion
  • 35 tablespoons water
  • ¾ cup fresh cilantro sprigs
  • + 7 more ingredients
    • 4 fresh serrano chiles
    • 1 pound tomatillos
    • 6 large garlic cloves
    • 2 dried avocado leaves
    • 1 ¾ teaspoons salt
    • 1 cup crumbled queso fresco (Mexican fresh cheese) or mild feta
    • 3 cups romaine

Line a 10-inch heavy skillet (preferably cast-iron; not nonstick) with foil, then heat over moderately high heat until hot but not smoking. Add 2 whole garlic cloves and half of tomatillos, cut sides down, and roast on top of stove until well browned, 4 to 5 minutes (skillet will begin to smoke a...

View full recipe at Epicurious

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