Tostada Salad with Tomatillo Salsa (from Williams Sonoma Vegetarian Cookbook)1 can of black beans
1 C corn oil
6 corn tortillas
2 C coarsley shredded jack cheese
1 small head of romaine lettuce
Tomatillo Salsa
Drain the beans. In a frying pan over low heat, warm the corn oil. When it is hot, slip a tortilla into the oil and cook until golden and crisp, 1-2 minutes. Using tongs, remove from the pan and transfer to paper towels to drain.
To serve: Place each tortilla on a plate. Distribute the beans, cheese, lettuce, and salsa evenly over the tortillas. Garnish with avocado, sour cream, or lime wedges.
This is delicious!
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