Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Black Bean & Fresh Corn Tostadas

    Lobo
    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Black Bean & Fresh Corn Tostadas Empty Black Bean & Fresh Corn Tostadas

    Post by Lobo Tue 02 Feb 2016, 12:48 am

    Black Bean & Fresh Corn Tostadas Img23l
    Black Bean & Fresh Corn Tostadas

    Prep Time: 10 minutes
    Cook Time: 3 minutes
    Servings: 4
    A member of the legume family, black beans are high in protein and fiber. Here, they are combined with fresh corn and cumin to create a simple topping for corn tortillas.





    • 146

    Ingredients:


    • 1 Tbs. olive oil
    • Kernels cut from 1 ear yellow corn
    • 1/2 tsp. salt, plus more, to taste
    • 1/2 tsp. freshly ground pepper, plus more, to
        taste
    • 2 cups drained cooked black beans, or 1 can (14
        oz.) black beans, drained
    • 1/2 tsp. ground cumin
    • 4 corn tortillas, warmed
    • Plain whole or low-fat yogurt for garnish
    • Avocado slices for garnish
    • Minced fresh cilantro for garnish

    Black Bean & Fresh Corn Tostadas Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, light-bodied white wines like the Al-Cantàra Occhi Di Ciumi, Sicilia from our Wine Club.

    Directions:

    In a saucepan over medium heat, warm the olive oil. Add the corn kernels, the 1/2 tsp. salt and 1/2 tsp. pepper. Cook, stirring, until the corn is just heated through and slightly tender, about 3 minutes.

    In a bowl, combine the black beans and corn. Season with salt, pepper and the cumin. Top each tortilla with some of the bean mixture, then add a spoonful of yogurt, a slice or 2 of avocado and a sprinkling of minced cilantro. Serve immediately. Serves 4.

    Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006).
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