Shaved Brussels Sprout & Black Bean Tostadas
1 pint of raw brussels sprouts
Handful of chopped cilantro
Splash of olive oil
1 can of black beans
1-2 cloves of garlic
Grated cheddar cheese
Shave or thinly slice a pint of raw Brussels sprouts.
Combine in a bowl with the juice of 1 lime, a handful of chopped cilantro, a pinch of salt, some pepper and a good splash of olive oil. Let it hangout while you prep the rest.
Drain and rinse a can of black beans.
In a pot heat a little oil until it shimmers. And some smashed garlic, the beans, a little salt, pepper and cumin. Stir and roughly smash them with the back of a spoon. Turn off the heat but cover to keep warm.
In a skillet, shallow fry 4 to 6 @vttortillaco tortillas until crispy. About 1 minute on each side. Transfer to paper towels and season with a little salt.
Top each crispy tortilla with some of the beans, the slaw, some grated cheese, a squeeze of lime and your favorite hot sauce.