Mediterranean Black Bean Crostini Combine rinsed and drained
lightly mashed black beans, diced cucumbers, tomatoes, and bell peppers; add minced garlic, chopped fresh oregano, sliced scallions, olive oil, fresh lemon juice, and kosher salt and freshly ground black pepper to taste.
Roasted Garlic and Black Bean Crostini
Mix mashed black beans with roasted garlic and spread on toasted baguette slices.
For a filling, try roasted (or microwaved) sweet potato smashed and smeared, together with
some mashed black beans (from a can) scented with cumin, maybe a little cilantro.
Top with the roasted sweet potatoes,
mashed black beans, and pico de gallo.
First,
I mashed some black beans, sauteed some mushrooms in Worcestershire sauce then mixed the two together along with zucchini, carrots, flax, cilantro and other seasonings.
Add the water,
mash black beans with a fork and throw in all of the baby spinach — it will be a heaping mess and you'll think it's way too much but after it wilts it'll be but a scant cup or so — and cover with a lid, letting greens soften, about 4 minutes.
Mash black beans and cumin with a fork in a large bowl until no whole beans remain.
I mashed black beans instead of usino refrieds, spiced them up a bit.
Spread
the mashed black beans over the tostadas, going to the very edge of each one.
Use a fork to lightly
mash the black beans and give the mixture a good stir.
In an effort to stretch my hamburger meat, I decided to
mash some black beans and add them to the ground beef.
In fact, just the other night, I made sweet potato toast for the first time, using that as my base, then a layer of
mashed black beans and this salsa on top and it was perfection.