Hello there! It’s been a while, but here I am. I’ve spent the past 9 months working on a pretty big project, which hasn’t allowed much time for blogging. However, I should be finishing up in a few months. In the meantime, I didn’t want an entire year to go by without at least posting something. 

So, Black Bean Tostadas. People often ask me if I ever make mistakes in the kitchen. Hmmm, let’s not even address the millet porridge I attempted last week that looked like paper mache. Honestly, it looked so bad, I couldn’t even taste it. 

This post is not so much a recipe as an idea that was born out of a couple of mistakes I made in the kitchen. Who knew that you have to use nixtamalized cornmeal to make corn tortillas? I didn’t have any, but I did have some ancient blue corn meal that I’d probably moved to three different countries. Why not?  Well, because to make corn tortillas you must use the proper cornmeal, sold as Masa Harina. It’s corn that has been cooked and soaked in limewater before grinding. Not only does this make the corn more nutritious, but also adds additional binding properties, so your tortillas will stick together rather than fall apart as mine did. 

Second mistake – do not believe (like I did) that flour lasts forever. If you open a bag of flour and ask yourself, “what’s that funny smell?” toss it. Flour should not have much of a smell at all. I spent yesterday afternoon going through my huge collection of various flours (hello gluten free baking) and ditching most of them. 

So, instead of making the beautiful blue corn tostadas of my dreams, I ended up purchasing tostadas at the grocery store and going from there. I almost always have beans in the freezer, and it took no time to pull out a container and fry and mash them. Then, I just started layering on ingredients. In this case, I used grilled corn, queso fresco, cilantro, and hot sauce. That’s it.  Dinner, done. 

I hope you’ve enjoyed this edition of Jeannine’s kitchen adventures. I’ll be back in the near future with some exciting news and big changes to Jeannine’s Cuisine.