8 ea Corn tortillas
Vegetable oil, for frying

-BLACK BEANS-
1 1/3 c Dried black beans, cooked
3 md Onions, chopped
3 ea Garlic cloves, minced
1 1/2 ts Cumin
1 1/2 ts Coriander
1 ts Chiles, minced
1/4 c Oil
1 md Tomato, chopped
2 ea Oranges, juiced
Salt, to taste

GUACAMOLE
2 lg Avocadoes
1 lg Garlic clove, minced
1 ea Lemon, juiced
Salt, to taste

GARNISHES
Lettuce, shredded
Salsa
Tomatoes, chopped

Once beans have cooked, drain & set aside.

Pour oil into small skillet to a depth of 1/2″ & heat. Fry the
tortillas, one at a time, for 1 minute on each side until they are
crisp. Drain & set aside.

Saute the onions, garlic, cumin, coriander & chiles in 1/4 c oil in a
medium skillet until the onions are soft. Add the black beans & mash
as they cook. Add the tomatoes & orange juice. Cover & simmer over
very low heat for 10 minutes. Stir frequently to prevent sticking.
Add salt.

Make the guacamole by slicing the avocadoes in half & scoop out the
flesh. Mash till smooth & add garlic, lemon juice & salt.

Layer the tostadas. Start with a crisp tortilla, cover with lettuce,
black beans, guacamole, tomates & salsa.

“Sundays at Moosewood Restaurant”