Black Bean Tostada - cooking recipe

Ingredients

8 corn tortillas
vegetable oil (for frying)
Black Beans
2 (16 ounce) cans black beans, drained
3 medium onions, chopped
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon minced chile
1/4 cup vegetable oil
1 medium tomatoes, chopped
2 oranges, juice of
salt
Guacamole
2 large ripe avocados
1 large garlic clove, minced
1 - 1 1/2 lemon, juice of
salt
Layering Ingredients
shredded lettuce
cheddar cheese or monterey jack cheese, shredded
sour cream
salsa

Preparation

Pour vegetable oil in a skillet to about 1/2 inch depth.
Heat until the oil is hot.
Fry the tortillas, one at a time, for about a minute on each side until they are crisp.
Drain the tortillas on paper towels and set aside.
To make the black beans, saute the onions, garlic, cumin, coriander, and chiles in teh oil using a large skillet until the onions are soft and translucent, about 5-10 minutes.
Add the drained black beans to the skillet. Mash with a potato masher or spoon until most of the beans are mashed.
Add the tomatoes and orange juice.
Cover and simmer on very low heat for 5-10 minutes. Add salt to taste.
For the quacamole, slice the avocados in half.
Remove the pits and scoop out the avocado flesh with a spoon.
In a mixing bowl, mash the avocado until fairly smooth.
Add the garlic, lemon juice, and salt to taste.
Or use a food processor for a very smooth guacamole.
To layer the tostadas: Start with a crisp tortilla, cover it generously with shredded lettuce and then black beans, topped with grated cheese, guacamole, and salta. Top with a dollop of sour cream.