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Black Bean Tostadas

Stove

Ingredients

  • 1 15-oz. can black beans, rinsed and
  • drained
  • 1 16-oz. can fat free refried black beans
  • 1 TB. canola oil
  • 1 onion, chopped
  • 1 TB. ARIZONA DREAMING
  • 1 c water, divided
  • 1 c chopped fresh tomatoes
  • 1 tsp. honey
  • 1 TB. fresh cilantro, finely minced
  • (optional)
  • 1⁄4 Cup sour cream
  • 1 c shredded Gruyère or Chihuahua
  • cheese
  • 1-2 fresh jalapeño or other chili peppers,
  • chopped or 1⁄4 tsp. dry (optional)
  • 1 tomato, chopped (optional)

Instructions

  1. Heat the oil in a large skillet over medium heat.

  2. Add the onion. After about 3 minutes, when

  3. the onion is turning translucent but not brown,

  4. add the ARIZONA DREAMING and stir. Then add

  5. half the water, the tomatoes and honey. Cook

  6. for 20 minutes, stirring frequently to break up

  7. the tomatoes. After 20 minutes, add the beans,

  8. the remaining water and the minced cilantro if

  9. using. Heat through, then stir in the sour cream.

  10. Use a hand potato masher to halfway mash up

  11. the whole black beans. Serve on tostada shells

  12. topped with cheese, extra chili peppers and

  13. tomatoes as desired.

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