Recipes

In a small bowl, combine brown sugar, oregano, coriander, onion powder, garlic powder, cayenne pepper, 1 teaspoon salt, 1 teaspoon pepper and cumin.

Place black beans in a small saucepan and add ½ cup water. Add seasoning mix and bring to a simmer. Cook about 5 minutes; set aside and keep warm.

In a medium saucepan, add remaining 2 cups water. Bring to a boil, then add rice and cover. Reduce heat to low and cook about 15 minutes, until water is absorbed. Let sit about 5 minutes, then fluff with a fork. Transfer rice to a serving bowl, add lime juice and cilantro. Set aside.

In a large bowl, combine mini peppers, olive oil, garlic, ½ teaspoon salt and ½ teaspoon pepper.

Heat grill to medium-high. Grill peppers about 5-8 minutes, turning periodically, until lightly charred and softened. Roughly chop peppers and toss with black beans.

To serve, top each tostada with rice, bean mixture and salsa. Refrigerate leftovers.

Ingredients

Directions

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