Simple Supper: Black Bean Tostadas with Radishes & Cilantro Onion Relish

We used to eat a simple version of these guys all the time when I was a kiddo. A crunchy tostada with refried beans & cheese never failed to please me. I guess I haven't changed too much because I am still endlessly happy with this modest meal. The building blocks are the same: tostada, beans, cheese but you can add anything you like from that point. Spicy radishes & loads of cilantro-onion relish are my favorite things to pile on. Throw a cold beer in the mix & you're got a perfect simple supper.

Black Bean Tostadas with Radishes & Cilantro-Onion Relish, for 2

4 fresh corn tortillas

1/4 c. vegetable oil

salt to taste

1 can refried black beans*

4 tbsp. queso fresco (can be found in most Mexican grocery stores), crumbled

1 c. romain or ice-burg lettuce, julienned (sliced thinly)

1 - 2 radishes, sliced thinly

1 ripe avocado, sliced thinly

1 - 2 tbsp. scallions, chopped

1 - 2 tbsp. pickled jalapeños

salt to taste

Heat the beans up over medium heat. *If you want to give them an extra oomph throw in a tbsp of bacon fat. Decadent? A bit, but it makes a huge difference. While the beans are heating, heat the vegetable oil over medium-high/high heat until it begins to look glossy & water sizzles when it hits the surface (you can test this by simply flicking a drop off of your finger - careful to keep those digits away from the hot oil!). This should take about 2 minutes. Once the oil is hot add the tortillas, one at a time, & cook until golden & crisp, about 30-45 seconds per side. Set the tortillas aside to drain on a paper towel or bag & salt them while they're still warm.

Once your beans are warm & your tortillas crisped up you're ready to assemble. Layer as you like, but I prefer a scoop of beans topped with queso fresco, avocados, lettuce, radish slices, pickled jalapeños & a bit of cilantro-onion relish (recipe below).

Cilantro-Onion Relish, yields approximately 1 1/2c.

1 yellow onion, minced

1/2 c. fresh cilantro, minced

1 lime, juiced

Chop the onion & cilantro as finely as you can. Mix together on the cutting board & give them one more quick chop. Toss in a bowl with lime juice. This will keep in the fridge for up to a week & is great on beans, tamales, eggs & tacos.

Kitchen to table time: 15 - 20 minutes