Traditional mexican dishes often use dried avocado leaf which has a similar flavor. Slice your bread and remove some of the soft bread from the inside of the top slice making a slightly hollow area for. In a small. Drain the beans and discard the water. For added convenience both the roasted pepper which are broiled and steamed and the bean spread which is comprised of black beans garlic lemon juice olive oil cumin and salt can be made up to three days ahead and refrigerated.
Ingredients 1 cups cooked black beans 3 tablespoons hot salsa 2 medium 4 1 8 long s green onions chopped 2 cloves garlic minced cup low fat cottage cheese 1 teaspoon hot pepper sauce 2 teaspoons ground cumin 1 teaspoon ground coriander seed salt and pepper to taste. As a sandwich filler serve on whole wheat bread with fresh spinach and sliced tomato. This black bean spread gets a hint of unexpected sweetness from the ground fennel seeds. Soak the 2 cups of black beans in cold water overnight. Cover with the top half of the rolls and serve immediately or wrap well and pack to go.
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Spread half of the refried beans over the bottom half of each roll. As a dip serve with fresh veggies such as baby carrots cukes and red bell pepper slices. When we say 5 minutes we re not kidding. In a large sauté pan over medium heat add the olive oil and sliced mushrooms and season with the. Combine the beans with onion mixture salt cumin lime juice water and fresh cilantro in a blender or food processor.
Divide the vegetable mixture equally between the sandwiches mounding it on top of the avocado. Top with the cheese and avocado slices. Cook for about 30 seconds per side or until the tortilla is golden brown. Purée until almost smooth. Spread a thin layer of black bean spread on each tostada.
Directions for the beans. Directions for the beans. Divide the vegetable mixture equally between the sandwiches mounding it on top of the avocado. Spread half of the refried beans over the bottom half of each roll. Try the spread as a.
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