Black-Bean Tostados with Roasted Tomatillo Sauce

Ingredients

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

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