Crab Tostadas With Black Beans Recipe
Ingredients
| Tomatillo Salsa or purchased mild green salsa | ||
| Flour tortillas | 4 (Salad oil) | |
| Ripe avocados | 2 Large (Salad oil) | |
| Lime juice | 2 Tablespoon (Salad oil) | |
| Salt 2 cans black beans, heated | ||
| Shredded Cheddar cheese | 1 Cup (16 tbs) (Salad oil) | |
| Lettuce | 4 Cup (16 tbs), shredded (Salad oil) | |
| Crabmeat | 1 pound (Salad oil) | |
| 2 medium-size tomatoes, sliced into half-rounds | ||
| Ripe olives | 1/2 Cup (16 tbs), sliced (Salad oil) | |
Directions
Prepare Tomatillo Salsa; cover and refrigerate.
Pour oil to a depth of 1/2 inch into a 10- to 12-inch frying pan over medium-high heat.
When oil is hot, add tortillas, one at a time, and cook, turning once, until crisp and golden brown (about 30 seconds per side).
Drain on paper towels.
Pit, peel, and slice avocados.
Add lime juice and mash with a fork.
Season to taste with salt.
Evenly spread each tortilla with beans; then sprinkle with cheese, lettuce, and crabmeat.
Garnish with avocado mixture, tomatoes, and olives.
Offer salsa to spoon on individual servings.
Pour oil to a depth of 1/2 inch into a 10- to 12-inch frying pan over medium-high heat.
When oil is hot, add tortillas, one at a time, and cook, turning once, until crisp and golden brown (about 30 seconds per side).
Drain on paper towels.
Pit, peel, and slice avocados.
Add lime juice and mash with a fork.
Season to taste with salt.
Evenly spread each tortilla with beans; then sprinkle with cheese, lettuce, and crabmeat.
Garnish with avocado mixture, tomatoes, and olives.
Offer salsa to spoon on individual servings.
Chef
