Spinster Sisters Tostadas with Homemade Salsa Verde (Vegetarian)

Saw this one in the Seattle Times. Looks good to me!! Editor's note: I made the filet mignons with mustard and mushrooms last night = OUTSTANDINGLY DELISH!!!!
(makes 6 tostadas, serves 3)

Tostadas:
1 can (28 oz.) black beans, undrained
3&1/2 cups thinly shredded raw cabbage
1/2 cup thinly sliced radishes
1/4 cup cilantro leaves
2 T. freshly* squeezed lime juice
Canola oil
Kosher* salt
6 small corn tortillas (about 5-6" in diameter)
1/4 cup crumbled Cotija cheese
1 avocado, sliced

Homemade Salsa Verde:
6 tomatillos, husked
Cold water
1 Serrano chile, halved and seeded
1/4 sweet* onion, sliced
1/4 bunch cilantro (leaves and tender stems)
1&1/2 t. kosher* salt

Thicken: Pour beans and their liquid into a med. saucepan. Set over med.-low heat and let cook, stirring occasionally, while you prepare the rest of the dish. Add a little water if thy look dry.
Toss: In a large bowl, toss together cabbage, radishes, and cilantro. Dress with the lime juice, 2 T. canola oil, and a little salt.
Fry: Pour canola oil to a depth of 1/4" into a heavy skillet. Set over med.-high heat. Fry tortillas, one at a time, until crisp, about 20 sec. Drain on kitchen towels.
Build: Set tortillas on a platter. Top with beans, and sprinkle with cheese. Pile on cabbage salad. Finish with a spoonful of salsa and a few slices of avocado. Serve with additional salsa.

For the Salsa Verde: Settle the tomatillos in a saucepan; fill with cold water to cover. Simmer until they turn from spring green to olive drab, 5-8 in. Drain. In a dry heavy skillet over med.-high heat, place chile, and onions, and heat until charred, about 4 min. In a blender, swirl the tomatillos, chiles, onions, and cilantro with the salt. Chill.

Let's be cheerful and productive today. And have LOTS of  FUN!!!!

Love,

MM