Title: Oaxaca Tostada Bites
Categories: Italian, Cookies
Yield: 30 servings
1 1/2 c Black beans; cooked
1 lg Garlic clove; minced
2 Plum tomatoes; cut into 1/4"
-dice
Zest of one lime; finely gra
-ted
3 tb Fresh lime juice
3 tb Fresh cilantro leaves;
-chopped
2 ds Tabasco sauce
1/2 ts Unsweetened cocoa powder
1/2 ts Ground cumin
1 pn Cinnamon
Salt and pepper; to taste
1 Avocado; pitted and peeled
1 tb Nonfat sour cream
30 sm Tortilla chips
3/4 c Monterey jack cheese with
-peppers -- shredded
3 Romaine lettuce leaves
Recipe by: Sheila Lukins - All Around the World cookbook
Place the beans in a bowl and coarsely mash with the back of a wooden
spoon. Add the garlic, tomatoes, lime zest, 2 tablespoons of the lime
juice, 1 tablespoon of the cilantro, tabasco sauce, cocoa powder, cumin,
cinnamon, salt and pepper. Mix all ingredients together well.
In another bowl, mash the avocado with the remaining 1 tablespoon lime
juice, sour cream and salt to taste.
Spread 1 tablespoon of the bean mixture on each of the tortilla chips. Top
each with 1/4 teaspoon of the avocado mixture, the a sprinkling of grated
cheese and the shredded lettuce. Sprinkle the remaining 2 tablespoons of
cilantro over all.
