Friday, March 19, 2010
Black Bean Cake Tostados
Just in case you didn't catch that, "Black Bean Cake Tostados" is actually code for "I'm REALLY REALLY REALLY sorry that you've had to stare at Key Lime Cupcakes for the past 4 months". I have to confess that I had a bit of a blog meltdown, but that was followed by a blog paradigm shift, so it's all good. Here's the scoop...
November 2009, the beginning of the BIGGEST food season of the year. I was so excited to look at all the food that would be lovingly prepared over the next few months that I regularly read all my favorite food blogs to see what they had planned, and I wasn't disappointed. I found holiday menus, themed cooking weeks, giveaways, etc., etc., etc. Blogs that went above and beyond celebrating food. I started taking note of the vast difference between all the amazing blogs I was looking at and my homely little blog that was lucky to be updated every now and then. I admit it, I got caught up in blog comparing, big time, and got a little overwhelmed. So, I stopped blogging. Then I watched the movie Julie and Julia, and was inspired to remember what it is that I love doing. I love eating. I love cooking. I love cooking and eating with friends and family. I love talking about cooking and eating. And I like doing things my own way. So, I'm back to blogging, but I'm doing things a bit differently now. I took the FOLLOWERS tracker off my blog, because honestly, I was focusing way too much on getting my numbers up, and that just wasn't healthy. I'm leaving the COMMENTS option on because I really do enjoy talking food with you, and definitely want to answer any questions you might have. BUT, don't feel obligated to leave a comment just because you visited my site; just know that you coming here makes me happy! I'm also gonna try something new: I want to extend to you an open invitation to be a guest on my blog! I love getting glimpses into other people's food worlds. If you cook up something that you'd like to share, just email me the recipe, along with a picture of your yumminess and any story that might go along with it(including maybe a little bit about you and your style of cooking). My email address is firstname.lastname@example.org. So, my posting will probably still be pretty erratic over the next 4 months or so as we are moving, but I am back to being happy and excited about blogging. SO! On to the new recipe...
Mmmm mmmm, I have fallen in love with these little darlings. My friend Amie gave me this recipe, and it has become one of my favorites, ESPECIALLY because it's a scrumptious non-meat meal. But don't fret, it's hard to miss the meat when it tastes this good: a crispy tostado shell paired with a fried bean patty that manages to be substantial while still retaining a vestige of creaminess and fresh flavors, topped with cool salsa, crunchy lettuce, juicy tomatoes, salt-and-peppered avocado, and of course, fragrant cilantro.
Black Bean Cake Tostados
4 cans black beans, liquid drained but reserved
1/2 onion, diced
1 tsp garlic
1/4 cup chopped cilantro
1/2 cup or more flour
salt and pepper
1/2 cup flour seasoned with cajun seasoning
oil for frying
In a food processor, puree 2 cans of the drained beans. Add the onion, garlic and cilantro and pulse to combine( a small amount of bean liquid may be added as needed to puree). Add the egg and pulse for 10 seconds. Transfer mixture to a medium mixing bowl. Add the remaining half of the beans and gradually add the flour until the mixture becomes firm enough to form into a loose ball. Add salt, pepper and hot sauce. If too thick, adjust consistency with been liquid. Form cakes in about 4-oz patties. Dredge in seasoned flour and fry in about 1 inch of oil until golden and crispy, about 3 minutes each side. Top with your favorite toppings.