Black Bean-Chicken Tostada with Salsa
Source of Recipe
Sonja
List of Ingredients
10 tostadas
2 tbsp oil for the beans
1 med white onion, chopped
3 garlic cloves, peeled and finely chopped
1-12oz can of black beans, drained
Salt
2 cups coarsely shredded cooked chicken
3/4 cup sour cream
1 cup salsa
1/2 cup grated Mexican queso
2 tbsp cider vinegar
1 tbsp olive oil
3 cups loosely packed sliced romaine
Sliced tomatoes
Recipe
1.Set a medium skillet (preferably non-stick) over medium heat and add the remaining 2 tbsp veg oil.When hot, add the onion and cook, stirring until golden brown, about 7 minutes.Add the garlic, stir it around for a minute or so, and then add the beans.Using an old-fashion potato masher, mixingin the onion and garlic as you go.Taste and season with salt, usually about 1/4 tsp if using already seasoned
beans.Cover and set aside. 2.In a large bowl, mix together the vinegar and olive oil.Toss in the romaine.Season with about 1/4 teaspoon salt. 3.Layer the tostadas:Spread the tostada with about 2 rounded tbsps of warm beans.Top with chicken and dressed lettuce.
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