Black bean nachos (Tostadas 3) from Mexican Light: Exciting, Healthy Dishes From the Border and Beyond by Martha Rose Shulman

  • epazote
  • garlic
  • Show all ingredients...

  • EYB Comments

    Soak beans 6 hours to overnight. Can substitute cilantro for epazote, cotija cheese for queso fresco, serrano chiles for jalapeño chiles, and rice wine vineger or limes for balsamic vinegar. See recipe for quick version using canned black beans.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak beans 6 hours to overnight. Can substitute cilantro for epazote, cotija cheese for queso fresco, serrano chiles for jalapeño chiles, and rice wine vineger or limes for balsamic vinegar. See recipe for quick version using canned black beans.

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