Dos Frijoles Tostadas (Two Bean Tostadas)

Well, a couple of weeks ago was Cinco de Mayo, and we certainly channeled the spirit of the Southwest here in A Duo of Chefsland. Pretty much our entire menu for last week consisted of Southwest-inspired food (OK, some of it is Tex-Mex).

And we started out the week with a simple tostada meal inspired by a recipe from Cooking Light. We picked up a few ingredients from some local markets and used some leftovers (queso fresco from the second batch of tamales I cooked; post to come later this week).

Simply make the salsa with avocados, Roma tomatoes, lime juice, cilantro and sea salt and set aside to marinate for a few minutes. While that's marinating, take the black and pinto beans (either canned or rehydrated and cooked) and top on a flour tortilla with queso fresco.

Dos Frijoles Tostadas (Two Bean Tostadas)


Salsa:
avocado
Roma tomatoes
lime juice
cilantro
sea salt
Tostada:
black beans
pinto beans
queso fresco
flour tortillas

1. Mix the avocado, Roma tomatoes, lime juice, cilantro and sea salt. Set aside.

2. Preheat broiler. Take one flour tortilla and top with black beans and pinto beans. Add queso fresco.

3. Cook under broiler until sides of tortilla begin to char. Top with spoonfuls of salsa.

4. Devour.