Tlayuda With Black Bean PurÉe Recipes

BLACK BEAN PUREE WITH CILANTRO

Steps:

• Simmer the beans in water to cover with the onion, celery, carrot, tomatoes, garlic, chili, cumin and pepper for one hour. Season to taste with salt. Add more water if necessary and cook until tender.
• Puree the beans in two batches with their liquid in a food processor, adding enough of the chicken stock to make a smooth puree. Correct seasoning. Before serving, sprinkle the puree with cilantro.

TLAYUDA WITH BLACK BEAN PURéE

Steps:

• Preheat oven to 450 degrees. If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in the last few minutes of cooking. Drain and reserve liquid. Carefully place mixture in a blender or food processor with enough bean liquid to allow machine to do its work and roughly purée, leaving the mixture a bit chunky. If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, just to take the edge off the garlic and onion. Then roughly purée.
• Place 1 tortilla on pizza peel or baking sheet and spread half the bean mixture on it; top with half the cheese and half the meat, if using it. Bake (on pizza stone, if using) for about 5 minutes, then sprinkle with half the cabbage. Bake another 5 minutes or so, until topping is hot and tortilla crisp on edges. Serve, cut into wedges, then repeat with other tortilla.

TLAYUDA WITH BLACK BEAN PUREE (AKA MEXICAN UNPIZZA)

Steps:

• Preheat oven to 450 degrees.
• If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in last few minutes of cooking. Place mixture in blender or food processer with enough liquid to allow machine to do its work and roughly puree.
• If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, to take the edge off of the garlic and onion. Then roughly puree with a little of the liquid as necessary.
• Place the tortillas on pizza peel or baking sheet and evenly spread with the bean mixture and then the cheese.
• Bake for 5 minutes, then sprinkle with cabbage and cilantro if using. Bake another 5 minutes until the topping is hot and tortilla is crisp on the edges. Cut into wedges if desired.

TLAYUDA WITH BLACK BEAN PURéE

Steps:

• Preheat oven to 450 degrees. If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in the last few minutes of cooking. Drain and reserve liquid. Carefully place mixture in a blender or food processor with enough bean liquid to allow machine to do its work and roughly purée, leaving the mixture a bit chunky. If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, just to take the edge off the garlic and onion. Then roughly purée.
• Place 1 tortilla on pizza peel or baking sheet and spread half the bean mixture on it; top with half the cheese and half the meat, if using it. Bake (on pizza stone, if using) for about 5 minutes, then sprinkle with half the cabbage. Bake another 5 minutes or so, until topping is hot and tortilla crisp on edges. Serve, cut into wedges, then repeat with other tortilla.

CHEESY TORTILLAS WITH BLACK-BEAN PUREE

Steps:

• In a food processor, blend beans with cooking liquid until smooth, adding up to 1 cup water to make a loose but not runny puree. Transfer to a small pot and heat over low. Working one at a time, toast tortillas in a skillet or over a gas burner, fill with cheese, and fold in half. Divide tortillas among four plates and top with bean puree, lettuce, avocado, and tomato.

TLAYUDA WITH BLACK BEAN PURÉE

Steps:

• 1. Preheat oven to 450 degrees. If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in the last few minutes of cooking. Drain and reserve liquid. Carefully place mixture in a blender or food processor with enough bean liquid to allow machine to do its work and roughly purée, leaving the mixture a bit chunky. If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, just to take the edge off the garlic and onion. Then roughly purée. 2. Place 1 tortilla on pizza peel or baking sheet and spread half the bean mixture on it; top with half the cheese and half the meat, if using it. Bake (on pizza stone, if using) for about 5 minutes, then sprinkle with half the cabbage. Bake another 5 minutes or so, until topping is hot and tortilla crisp on edges. Serve, cut into wedges, then repeat with other tortilla. Yield: 4 to 8 servings.