Rachael Ray Every Day

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Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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