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Crab Tostadas With Black Beans

Mexican.Chef's picture
  Tomatillo salsa/Purchased mild green salsa 1 Cup (16 tbs)
  Flour tortillas 4
  Ripe avocados 2 Large
  Lime juice 2 Tablespoon
  Salt To Taste
  Black beans 2 Can (20 oz), heated
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Shredded lettuce 4 Cup (64 tbs)
  Crabmeat 1 Pound
  Tomatoes 2 Medium, sliced into half-rounds
  Sliced ripe olives 1⁄2 Cup (8 tbs)
  Salad oil 1 Tablespoon

Prepare Tomatillo Salsa; cover and refrigerate.
Pour oil to a depth of 1/2 inch into a 10- to 12-inch frying pan over medium-high heat.
When oil is hot, add tortillas, one at a time, and cook, turning once, until crisp and golden brown (about 30 seconds per side).
Drain on paper towels.
Pit, peel, and slice avocados.
Add lime juice and mash with a fork.
Season to taste with salt.
Evenly spread each tortilla with beans; then sprinkle with cheese, lettuce, and crabmeat.
Garnish with avocado mixture, tomatoes, and olives.
Offer salsa to spoon on individual servings.

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Crab Tostadas With Black Beans Recipe