"Not-So-Fried" Black Bean tostada w/ Cactus Fries

Tostada night is a short standing tradition. As in, recently Christin Gilmer (our friend who in addition to being a vegetarian, has a lot of dietary restrictions) invited us over for a social cooking session.

She loves and digests two things: Beans and tortillas. But we couldn't help coming up with a twist on a classic.

"Not-So-Fried" Black Bean tostada w/ Cactus Fries

This is a larger meal perfect for entertaining (about 6), here's what you need:

Not-So-Fried Black Beans...

2 cans of black beans

half a red onion

garlic

olive oil

cumin, salt, pepper, chili powder

Hominy Pico de Gallo...

half can of hominy

tomatoes

the other half of red onion

green chili

lime

cilantro

Chips/Tostados...

small white corn tortillas (hint look for those without lard)

Cactus Fries...

one Spineless Prickly Pear cactus pad (NATIVE FOOD!)

olive oil

salt, cumin, red cabbage for garnish

Not•So•Fried•Black•Beans: Skipping the unnecessary refrying of beans.

Black Beans as a rule are the "meat" of a meal in many vegetarian diets. Being a source of fiber, antioxidants and protein. And taste real good.

Start with draining and rinsing the black beans. Mash the beans in a bowl with your hands until the consistency until they look like the picture.

Set Aside. Begin saute with chopped red onion, garlic and olive oil. After a few minutes combine the mashed black beans in with the saute, along with half a cup of water to start, chili powder, cumin, salt and pepper to taste.

In the end it should look like this. Add water as needed, the beans should be easily spread onto the tostada.

Our Hominy Pico is real simple. It mimics every other chopped onion, garlic, tomato, cilantro, lime and green chili recipe- only you add Hominy (oversized white corn).

The only thing to NOTE: Hominy must be either boiled or microwaved prior to being eaten. You know it's done when it feels like cooked corn in your mouth. Then stir into your pico and let marinade for about 30 minutes.

Next we prepare the Not-So-Fried-Tostados and Chips by bringing out the small white corn tortilla rounds and splitting them into two piles. One pile will remain whole as tostados, the other cut into pie slices.

You spread the tortilla and slices over a baking sheet and put the oven to 350 degrees.

Watch closely in your oven, you want them light golden brown, not chewy, but it's easy to burn them while doing other prep work.

Cac•tus Fries! Take your spineless cactus pad (you can find in most Mexican grocery stores, and sometimes in pots on porches) and cut into long fry-like slices.

Then let dehydrate in salt water for 30 minutes. Dry on a paper towel and lay inside a cooking sheet dressed in olive oil. Cook for 15-20 minutes on BAKE. Then BROIL until they get crispy like a french fry.

If undercooked, this shit gets '80s Nickelodeon slimey. Sprinkle with salt and cumin and let cool to a manageable heat before serving. You should know that this was a complete accident, but tastes like our favorite religious deity, Sarah Silverman herself, planned it. We love you Sarah.

Now you have everything you need. Put it together and make food romance!

HOT SEX TIP: And top it off with a little Avocado God Sauce, if you want to get laid. Everyone LOVES Avocado God Sauce.

PPS. To be clear, Christin DID stir things and play records. And the Pug...

L-word,
Hank and Laura