Crab Tostadas With Black Beans
|Tomatillo salsa/Purchased mild green salsa||1 Cup (16 tbs)|
|Ripe avocados||2 Large|
|Lime juice||2 Tablespoon|
|Black beans||2 Can (20 oz), heated|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Shredded lettuce||4 Cup (64 tbs)|
|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.