Warmer weather brings us to our screened-in porch for most meals. Connecting with nature and making meals more of an experience is what summer is all about. I try to minimize the use of the oven this time of year as the temperature heats up outside. This layered tostada is similar to huevos rancheros and packed with flavor. I made the tortillas, but store-bought flour or corn work well. The black beans were soaked overnight and cooked with a clove of garlic and a pinch of salt. The beans were mashed a bit when they turned soft. Spread them over the tortilla. A layer of salsa was added. Then a poached egg. Chopped avocado, arugula, tomato and broccoli sprouts make this dish a nutritious flavorful lunch…on the porch.
2 cups ripe tomatoes, seeded and chopped
1/2 cup fresh lime juice
1 sweet onion, chopped
3 garlic cloves, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 serrano chilies, stemmed and minced
3/4 cup cilantro leaves
3 tablespoons olive oil
Place all ingredients in food processor. Process for 15-20 seconds. Consistency will be a bit chunky. Process more for a smoother salsa.