tostada salad with tomatillo salsa

By Jody

Ingredients

• salsa:
• 1 c dried black beans
• 2 cans tomatillos, drained and chopped
• 1/3 c chopped cilantro
• 1/4 c minced red onion
• 2 T lime juice
• 1/2 fresh jalpeno minced
• salt and pepper
• 1 c corn oil
• 6 corn tortillas
• 2 c shredded monterey jack cheese
• 1 head romaine lettuce chopped

Preparation

Step 1

rinse beans and drain. place in bowl, cover with water and let soak 3 hours.
drain beans and place in saucepan with water to cover by 2 inches. bring to a boil over high heat. reduce heat to low and simmer uncovered until beans are tender. 1 hour. remove from heat and drain. set aside.
salsa: in bowl, stir together tomatillos, cilantro, onion, lime jucie, jalpeno and salt and pepper. set aside
in frying pan over medium high heat, warm the corn oil. when hot slip a tortilla into oil and cook until golden and crisp. 1-2 minute. using tongs, transfer to paper towel and drain. repeat with remaining tortillas.
to serve, place tortilla on plate, top with beans, cheese, lettuc and salsa.