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    Black Bean and Queso Tostadas

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    Black Bean and Queso Tostadas

    • Vegetarian

    Serves: 14


    • 300g dried black beans, soaked overnight
    • 1 onion, halved
    • 5 cloves garlic, peeled
    • Salt
    • 350ml mole negro
    • 250g mild feta cheese, crumbled
    • Sprigs of dill or chives, to serve
    • For the tortillas
    • 1 level teaspoon salt
    • 500g plain flour
    • 1 heaped teaspoon baking powder
    • 1 heaped tablespoon vegetable suet
    • 250ml warm water
    • Sunflower oil, for frying


    1. Put the beans, onion and garlic in a pan with plenty of water and simmer for 70 minutes. Add salt and cook for 10 minutes more or until just tender. Cool, then drain.
    2. Put the flour, baking powder, salt and suet in a food processor with a dough hook. Process briefly, then slowly add the warm water. Process until the mixture forms a rough ball. Remove the dough, and knead very briefly, until elastic and springy - add more water or flour as necessary. Divide into 14 small balls. Leave to stand on a tray, covered, for 30 minutes.
    3. Roll the balls out into 20cm circles, stretching and turning as you go. Heat a large frying pan and toast the tortillas for about 1 ½ minutes each side.
    4. To make tostadas, heat 2cm sunflower oil in a pan and fry the tortillas until crisp. Drain on kitchen roll.
    5. To serve, spread reheated mole negro across a tostada, add some beans, crumble over some cheese and top with herbs.

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