Black Bean Tostados

This dish is quite simply one of my favorites. I adore the combination of the beans, fresh avocado, sun-dried tomatoes and cumin. The endive and the lightly-salted tortillas provide a satisfying crunch. And its effortless to prepare. Enough said.

Black Bean Tostados

adapted from Gourmet . serves 4

4 nine-inch tortillas

3/4 t cumin

2 T white wine vinegar

3 T olive oil (or oil from sun-dried tomatoes)

1 19-oz can black beans, drained and rinsed

1/4 c sun-dried tomatoes, chopped

1 avocado, peeled, pitted and cubed

2 scallions, chopped

1 c cabbage, shredded (or rainbow slaw)

2 c endive

Spray both sides of tortillas with olive oil and sprinkle with kosher salt. Broil 3-4 minutes, flip and broil reverse side until lightly browned. In a small bowl, whisk cumin, vinegar, olive oil and salt. In a large bowl, combine beans, sun-dried tomatoes, scallions, avocado and cabbage. Add dressing and lightly toss. Season to taste with salt and pepper. To assemble, place endive on tortillas and top with bean mixture.