- 6 tomatillos, peeled and rinsed
- 2 (15 ounce) cans black beans, drained
- 2 cloves garlic, chopped
- 2 cloves garlic, halved
- 1 clove garlic, whole
- 1/2 onion, chopped
- 3 tablespoons vegetable oil
- Salt
- 2 chipotle chilies in adobo sauce
- 1 tablespoon chipotle chile sauce, reserved
- 2 avocados, preferably Hass
- 12 crisp-fried tostadas
- 1 heart of romaine lettuce, shredded
- 4 ounces queso fresco (Mexican cheese) or goat cheese
- In a small saucepan, cover the tomatillos with water and bring to a boil over medium heat. Reduce the heat and simmer until the tomatillos turn from bright to olive green, about 7 minutes. Drain and let cool.
- Meanwhile, in a food processor, puree the beans, chopped garlic and onion. In a deep skillet or Dutch oven, heat the oil over medium heat; add the bean puree and cook, stirring, until slightly thickened, about 8 minutes. Season with salt and set aside.
- Clean the food processor bowl. Puree the halved garlic cloves with the tomatillos, chipotle chiles and adobo sauce until almost smooth; add water to thin if necessary. Season the salsa with salt.
- Halve the avocados, scoop the flesh into a bowl and mash. Using a garlic press, crush the remaining garlic and add to the avocado. Season with salt.
- Reheat the beans, then spread on the tostadas and top with the guacamole, lettuce and cheese. Serve with the tomatillo salsa.