REV: Soft Black Bean Tostadas CL 01/06

[Spydee]

I have not seen a review for this yet, but the Soft Black Bean Tostadas published in the curent copy of CL is certainly worthy of positive review.

While this is not a WOW-just-for-company recipe, it is a definite week-night repeater. I followed the recipe as published except I poached 2 chicken thighs instead of using the roasted chicken breast. I thought the tostadas could use more heat but we love very spicy food. However, the basic concept is wonderful. There are several positive points to this fresh tasting Mexican-bistro style main dish:

It does not contain cilantro (I love the stuff, but several people I serve on occasion hate the stuff)
Extremely friendly as printed for young children and others who avoid Mexican food due to the heavy spices in many recipes
Quick ~ from start to finish less than half an hour including poaching the chicken


I think this recipe would be very easy to adjust for those who want zip in their Mexican food including using a spicer fresh salsa (CL has a great one that accompanied grilled pork chops a couple of years ago) or subbing chili rubbed grilled chicken for the roasted chicken breasts. I do not advise tinkering with the black bean mixture as it is pretty decent as is.

Another great week-night dinner.

[Ralph]

Reviewed here (http://community.cookinglight.com/showthread.php?t=85897)

[knunes]

I made them an extra lazy way......didn't make the salsa, just used jarred salsa. Chopped up rotisserie chicken that was in the fridge. I used bagged romaine lettuce as I didn't have any iceberg. Definitely not company food, as was mentioned, but quite tasty for a fast meal. I don't know if there was something wrong with my blender, but I couldn't get it to make a smooth paste of the beans, so I used the food processor for that.

[honeygirl1971]

Could someone please post the recipe? I don't have this issue since I'm just buying the annuals now. TIA! :)

[surfer376]

Soft Black Bean Tostadas

Turn this dish into a quick vegetarian-friendly one by omitting the chicken. For a bit more spicy flavor, add minced seeded jalapeno the salsa or purchase Monterey Jack cheese with jalapeno for the tostada. Making a quick black bean spread--instead of buying one--keeps sodium levels in check.

Salsa:
1/2 cup chopped peeled avocado
1/2 cup chopped seeded tomato
1/4 cup thinly sliced green onions
2 teaspoons fresh lime juice
1/4 teaspoon salt

Remaining ingredients:
2 tablespoons water
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
4 (8-inch) flour tortillas
1 cup shredded roasted skinless, boneless chicken breast
3/4 cup (3 ounces) preshredded Monterey Jack cheese
1 cup shredded iceberg lettuce
1/2 cup fat-free sour cream

Preheat broiler.
To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.
Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.
Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.
Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.

Yield: 4 servings (serving size: 1 tostada)
NUTRITION PER SERVING
CALORIES 410(32% from fat); FAT 14.4g (sat 5.9g,mono 5.9g,poly 1.4g); PROTEIN 25.3g; CHOLESTEROL 49mg; CALCIUM 264mg; SODIUM 858mg; FIBER 7.2g; IRON 3.7mg; CARBOHYDRATE 47.7g
Nancy Hughes
Cooking Light, JANUARY 2006

[honeygirl1971]

Thanks, surfer!! :)

[surfer376]

Happy to help!
Chari

[Varaile]

I made these this weekend and thought they were pretty darn easy and tasty to boot! I had made my chicken breast the week before, seasoning it with a generous coating of Penzey's Northwoods Spice, grilling it then freezing it till I needed it.

I didn't cut into 4" wedges as instructed, but I just folded mine over like a humugus taco thing and ate it that way. I only made one (as it was just me) and I'll be making the rest over the next several days.

Some cornbread to go alongside would have been divine!

I would make these again, perhaps even grilling them in the summer time.