I love Tostadas. Not only are they easy to make, but they are super versatile to fit anyone's tastes. Seriously just add whatever toppings you want. This is just one take on the hundreds of different ways you can go. I also added some leftover mushrooms to this. It's a great way to use up leftover veggies or meat.
Black Bean and Chicken Tostadas
30 minutes of Prep/Stove time
10 minutes in the oven
· 2 Cups of chopped Chicken (cooked)
· 10 Medium Corn Tortillas
· 1 Large White Onion (chopped)
· 1 Cups of Carrots (chopped)
· 1 Cup of Celery (chopped)
· 2 Garlic Clove minced
· 1/4 Cup Mushrooms (cooked)
· 1/4 Cup Fresh Cilantro (chopped)
· 2 Cups Shredded Mexican Cheese
· 1/2 lbs of Black Beans dried.
· 4 Tbsp. Vegetable Oil
· 2 tsp. Salt
· 2 tsp. Pepper
· 2 tsp. Cayenne Pepper
· Sour Cream (for serving)
· Lettuce (for serving)
· Chopped Tomatoes (for serving)
· Chopped Avocado (for serving
Add 1/2 lbs of Black Beans to 4 Cups of water in a skillet. Set aside to soak.
Preheat oven to 350 degrees. Set heat under beans to high so it begins to simmer.
Mix garlic, salt, pepper, cayenne pepper, cilantro, onion, carrots, and celery with oil and saute it in a griddle or skillet for 5-10 minutes. Until onions are translucent and maybe a little brown around the edges. After veggies are done, carefully add them to bean mixture in the other skillet, allow entire mixture to simmer until beans are super tender. This took about 20 minutes for me. Then drain liquid from mixture.
Use two cookie sheets and carefully lay out your corn tortillas. Feel free to toast them in the oven for 5-10 minutes before adding toppings, but you don't need to do this. Top each one with bean mixture, mushrooms, and chicken, then top with cheese.
Bake in the oven for 10 minutes or until cheese is melted and browned on the edges. Serve with avocado, tomato, sour cream, and lettuce.