Name: Black-Bean Tostados with Roasted Tomatillo Sauce
Cook time: 2 1D2 hr
Total time: 2 1D2 hr
Yield: Makes 6 to 8 (main course) servings
Ingredients: 6 large garlic cloves, 4 cloves peeled and left whole and 2 cloves coarsely chopped; 1 pound tomatillos (8 medium), husked, rinsed, and halved; 4 fresh serrano chiles or 2 fresh jalapeños (including seeds), coarsely chopped; 3/4 cup coarsely chopped fresh cilantro sprigs; 2 cups plus 2 to 3 tablespoons water; 1/2 cup finely chopped white onion, rinsed in a sieve and patted dry; 1 3/4 teaspoons salt; 2 dried avocado leaves (optional), coarse stems discarded; 2 (15-ounce) cans black beans, rinsed and drained; 3 tablespoons vegetable oil; 2 (6- to 7-ounce) firm-ripe avocados; 12 tostadas; 3 cups thinly sliced romaine (from 1 head); 1 cup crumbled queso fresco (Mexican fresh cheese) or mild feta (1/4 pound)

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Black-Bean Tostados with Roasted Tomatillo SauceRoland Bello

It's the spicy, garlicky tomatillo salsa that really sells these addictive tostadas. Frying store-bought corn tortillas heightens the vibrancy of their corn flavor and creates a crisp foundation for the refried black beans, shredded romaine, lush avocado, and creamy queso fresco.

Recipe notes

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