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October 2018

Avocado Recipes

Ice cream Recipes

Grasshopper Ice Cream Pie

Grasshopper Ice Cream Pie Recipe
3 1/4 c Miniature marshmallows 2 tb Milk 1/4 c Green creme de menthe 2 tb White creme de cacao ...

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Oaxaca Tostada Bites Recipe

Oaxaca Tostada Bites recipe and other avocado recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Oaxaca Tostada Bites recipe  PDF


1 1/2 c Black beans cooked
1 lg Garlic clove minced
2 Plum tomatoes cut into 1/4
dice Zest of one lime finely gra ted 3 tb Fresh lime juice
3 tb Fresh cilantro leaves
chopped 2 ds Tabasco sauce
1/2 ts Unsweetened cocoa powder
1/2 ts Ground cumin
1 pn Cinnamon
Salt and pepper to taste 1 Avocado pitted and peeled
1 tb Nonfat sour cream
30 sm Tortilla chips
3/4 c Monterey jack cheese with
peppers shredded 3 Romaine lettuce leaves
Recipe by: Sheila Lukins All Around the World cookbook Place the beans in a bowl and coarsely mash with the back of a wooden spoon. Add the garlic, tomatoes, lime zest, 2 tablespoons of the lime juice, 1 tablespoon of the cilantro, tabasco sauce, cocoa powder, cumin, cinnamon, salt and pepper. Mi all ingredients together well. In another bowl, mash the avocado with the remaining 1 tablespoon lime juice, sour cream and salt to taste. Spread 1 tablespoon of the bean mi ture on each of the tortilla chips. Top each with 1/4 teaspoon of the avocado mi ture, the a sprinkling of grated cheese and the shredded lettuce. Sprinkle the remaining 2 tablespoons of cilantro over all.

Oaxaca Tostada Bites recipe and other avocado recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
655 people have voted
Last Reviewed on 2018-10-21



Sunday, Oct 21 2018 Download & Print Oaxaca Tostada Bites recipe  PDF   Avocado recipes RSS   New

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3 Celery ribs 3 c Cubed cooked chicken 1/2 c Fat free mayonnaise 1/2 c Fat free sour cream 1 t Dried rosemary, crumbled OR 1 tb Fresh rosemary Adapted from The 5 in 10 Cookbook by Paula Hamilton. Hearst, 15. Thinly slice the celery and combine it in a bowl with the chicken. Blend together the mayonnaise, sour cream and rosemary. Pour the dressing over the chicken and celery, stirring until the ingredients are thoroughly mi ed. Serve immediately or refrigerate for up to 24 hours. Nutritional analysis per serving: 242 calories 7.5 grams fat (2.2 grams saturated fat 29% ...

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