Black Bean Tostadas with Salsa Verde

My obsession with making tostadas at home runs deep. This recipe is one that I fall back on time and time again. {Frankly, I'm not really sure why I haven't shared it with you over the course of the six years I've been blogging.} Tostadas are a great meal option for several reasons. They provide an opportunity to have a meatless meal that is still satisfying and packed with good nutrition. Also, they are pretty inexpensive to make. The preparation of the beans is mostly hands-off, so there's not a ton of work that goes into the main component of the recipe. And, cooked beans hold well on the stove and, also, reheat well. {A lifesaver for families who may not always get to eat at the same time}.

 

We aim to eat together as much as possible, but it's just not always realistic with a hubby who often works twelve-hour shifts and teenagers with full schedules. I'm often keeping food warm for those getting home late. I really do cleave to recipes that work within the realms of our hectic lifestyle. Tostadas fit the bill.

A FEW NOTES ABOUT THE RECIPE:

I prefer using a package of dry black beans that I soak overnight and cook the next afternoon for this recipe. I, personally, just find this method is totally worth the effort. However, starting from canned black beans is totally fine if you're in a pinch or don't want to mess with soaking dry beans.

I, also, like to fry soft corn tortillas at home myself. But, crispy tostadas are easily found in the supermarket. They're already fried and ready to go.

I do like to make salsa verde from scratch. But, there are several store-bought varieties that are good, too. If you do make it yourself, know that the leftovers keep in the fridge for use throughout the week. {It's great with chips. }

Once the beans are done, I get all of the garnishments prepped and waiting on stand-by. {The sky really is the limit on what you include for this aspect of the recipe - lettuce, cheese, tomatoes, cilantro, jalapeños, black olives, shredded cabbage, onions - whatever your family likes.} I often have the garnishments ready in my vegetable tray that has little compartments for the different items. The fried tortillas keep well in the warm oven. The beans do well on warm on the stove. {Just add a splash of hot water if they get a little dry.}

With a dinner as simple to have on stand-by as this one, I'd say you're ready to add Black Bean Tostadas to your regular recipe arsenal.

Yields 12 servings.
{NOTE:  Leftover beans freeze well.}

Cheesy Stacked Enchilada Skillet Bake

Getting a wholesome, comforting meal on the table at dinnertime doesn't have to be a hassle. This recipe is such a simple one - quick and easy enough for busy weeknights. Layers of corn tortillas, ground beef in enchilada sauce, corn kernels and lots of cheese come together in bubbly, beautiful harmony to create a meal that kids and adults love.

I think you'll appreciate just how versatile this recipe is. Shredded cooked chicken can be subbed in for ground beef, for example. A drained can of black beans can be layered in with the corn if you so desire. A little Mexican rice can be tossed in. And, frankly, this would be perfect to throw together using up leftover beef, chicken or pork after Taco Night. What a fun, creative way to reimagine leftovers into a whole new meal.

A large, ten-inch cast iron skillet is recommended for this recipe. However, a medium-sized casserole dish would work fine if necessary.

Serves 6 - 8.

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Festive Farro Rainbow Taco Salad

If you're anything like me, taco salads are a favorite. The blending of simple ingredients into one salad that's loaded with spice, texture and freshness always seems to be a hit. In our house, we prefer our taco salads without meat. {This particular one could easily be adapted to include some grilled chicken or shrimp, however, if you desire.} I find that the farro is pretty hearty and actually mimics the texture somewhat of ground beef. I season it up simply in this recipe by blending it with fresh salsa, so it has a lot of flavor and a little kick. Building this salad using blue tortilla chips, tomatoes, corn, iceberg lettuce, sweet peppers and cheddar cheese drives home the rainbow theme and yields quite the pretty presentation.

Farro is a grain that is pretty easily found in most supermarkets these days. You could replace it with brown rice or quinoa if you'd like here, but I think you'll agree that the use of cooked farro is a great choice in taco salads.

This taco salad is hearty and filling enough to be a meal all on its own. And, it makes for a quick and easy-to-prepare weeknight dinner that is especially satisfying in the summer.

Serves 4.

One-Skillet Chicken & Rice Burrito Filling

My husband, Steve, and twelve-year old son, Zayne, are burrito fanatics. So, this recipe suits them well. What I find both fascinating and glorious about this recipe is that all of the components that one would typically find in a loaded burrito come together in one pan. You don't have to cook the meat, rice and beans separately. It's all cooked in one skillet - along with a magnificent blending of spices, onions, corn, tomatoes and herbs. Score. This recipe comes together easily and is perfect for a busy weeknight. And, the leftovers are fabulous the next day.

Although this recipe is written as a burrito filling, the mixture is great as a filling for quesadillas or for serving over slightly crushed tortilla (or corn) chips, as well. If using as a burrito filling, you can simply warm up your large, soft tortilla shells, load them up with the filling, roll 'em up and eat as-is. Or, you can pan-fry them or bake them (brush them with a little oil first) after rolling. (We're partial to frying them.)

Once I spoon the filling onto the tortilla, I like to sprinkle on some chopped red onion, lots of extra cilantro and chopped avocado before rolling them up. Dipped in sour cream, these babies are scrumptious.

NOTE: If you like things spicy, you can add in some chopped hot peppers to the filling mixture as it is cooking.

Slow Cooker Tamale Pie

 

I adore tamales.  But, the task of making them is about as much fun for me as getting a root canal.  They are time-consuming and messy and labor-intensive and tedious.  (Yes, I just threw a major run-on sentence at ya!)

So, when fate brought me together with making tamale pie in my slow cooker, I was super ecstatic.  I started the day planning to make a Mexican lasagna in the slow cooker - layers of seasoned beef, black beans, corn and cheese all tucked between flour tortillas.  But, when I went to grab the package of flour tortillas, I remembered that I had just used all but three of them whipping up some quick quesadillas for the kids before the school football game the other night.  So, I turned to the internet and some of my favorite recipe blogs for inspiration.  Thus, PLAN B was born. 

I keep masa harina (a finely-ground corn flour) on hand to thicken chili.  It is what is used to make up the "dough" portion of traditional tamales.  I kept with the beef, black beans and corn mixture that I initially had planned for the lasagna, but turned it all into a "tamale pie" that cooks wonderfully in the slow cooker.

One could easily change up the recipe to suit their tastes.  If you like things spicy, throw in some hot peppers.  You could substitute shredded chicken or pork for the beef.  Salsa could probably be used in place of the enchilada sauce.  And, store-bought taco seasoning may be a quick substitute in place of the spices called for in the recipe.

Yields 6 servings.

Salsa Verde White Chicken Enchiladas

 

I shared with you my Tomatillo and Poblano Salsa Verde recipe yesterday.  I've been dying to use it in the cream sauce of chicken enchiladas. 

Let me share with you just how amazing it was!  I've made a lot of versions of enchiladas throughout the years.  I think this one "took the cake."  I've made this type of cream sauce with canned green chiles before, but this version using my homemade green salsa is beyond anything that I've made like this in the past.  To say that I am in love with these enchiladas is quite the understatement.

(I, literally, could have stood at the stove eating spoonful after spoonful of this sauce all on its own before ever even pouring it over the tortillas.)

These babies will knock your socks off.  (Or, your flip flops if your weather has heated up like mine and socks have been tucked away for the summer).

My sister, her sweetie and my little nephew came for dinner.  We scarfed down these enchiladas with total abandonment.  I served shredded lettuce, diced avocado, lime wedges, tomatoes, red onion slices, black olives, sour cream and extra Tomatillo and Poblano Salsa Verde on the side to be used as toppings.  We barely touched the accompaniments ... the enchiladas were to die for all on their own!

If you're not up for making the homemade version of the salsa, a store-bought green salsa will work.  But, I promise you that going the extra mile to make it homemade is beyond worth it.  The salsa can be made (and is even better) 1 - 3 days in advance.

Yields 10 enchiladas.

Tomatillo and Poblano Salsa Verde

 

I am now hooked on tomatillos after using them in my Vegetable Posole Verde a couple of weeks ago.  I've always loved Salsa Verde when dining at Mexican restaurants.  I thought I'd give it a whirl at home.

Today I made my third batch in a week!  I am completely addicted to it!

Tomatillos are super easy to work with.  They can be found in most supermarkets in the produce section and are pretty inexpensive.

This salsa can be used in so many different ways.  It's amazing eaten as-is with some crispy tortilla chips for dunking (I love it with whole-grain chips).  I, also, discovered that it is quite tasty on eggs with a little hot sauce at breakfast.  I am going to be making some breakfast burritos this week and can't wait to try it on those.  I make enchiladas using canned and diced green chiles, but am anxious to try incorporating this salsa into my enchilada recipe soon, as well.

Fiesta Taco Wonton Cups

I have become mildly obsessed with wonton wrappers in recent months.  One of my favorite ways to use them is in my Buffalo Chicken Wonton Cups. This taco version is another of my favorites! Bite-size food totally appeals to me ... and the bonus is that my kids think these are super cute (and fun to eat).

 

These little Fiesta Taco Wonton Cups are a great way to use up leftover taco meat.  I have made them with refried beans placed in the bottom of the cups (in addition to the taco meat) or with black beans and corn added into the taco meat.  They are a fabulous way to stretch your grocery budget since you only use a half of a pound of ground beef and minimal toppings.  And, wonton wrappers are very inexpensive.  Plus, this recipe comes together in like, thirty minutes, so you don't need a lot of time to throw these beauties together.  I usually pair these with a side of my Mexican rice.

These make perfect party or game day appetizers, too. Shredded beef or pork would be a great substitute for the ground beef.  You can find my Slow Cooker Mexican Shredded Pork recipe HERE.  Also, you can use ground turkey for a more-healthful version.

Yields 12 taco cups.

Shredded Pork Taquitos

I am a stay-at-home mom.  But since the last of our five children started kindergarten this past fall, I joke that between the hours of eight and three while they are at school, I am simply a mom who stays home.  It took some time getting used to the empty house and it just being me during the weekdays.  I've been home with, at least, one child for lots and lots of years.  But, I've come to relish those hours now since it allows me to get a lot of housework done, to work freely on the blog, to catch a nap if desired and it allows my brain some peace - all without any interruptions.  (Is that too selfish sounding?)

 

 

My hectic times seem to be more in the afternoon due to activities and such that my kids participate in.  Throughout the year, they are involved in band, community theater, sports, quiz bowl, student council and art club - oh my!  Then, of course, there are all those doctor appointments - yesterday we hit the eye doctor and the dentist all in one afternoon.  Today we had art club after school ... followed by two student-led parent/teacher conferences.

 

So, I'm a mom who utilizes my slow cooker a ton! I get the kids on the bus a little after seven each morning, then I can focus on getting something going in the slow cooker once they take off for the day.  It's a must-have kitchen appliance for me ... since I know that I am not home several days a week during the afternoon to slip away to the kitchen to cook. 

I made a large batch of my Slow Cooker Mexican Shredded Pork with these taquitos in mind.  The recipe for the shredded pork makes a big batch, so I'm, also, able to portion the meat out and freeze some for a quick weeknight dinner option on another night.

I've made taquitos before, but decided to combine my method with a recently-published recipe for taquitos from a fellow blogger, Riches to Rags by Dori.  These were a winner in our house.

Yields 10 taquitos.

Slow Cooker Mexican Shredded Pork

I'm sharing this basic recipe for Slow Cooker Mexican Shredded Pork with you today as a starting point for another recipe that I'll be sharing soon - one that utilizes the pork in a super yummy way. This pork, however, can be used for any type of tacos, taquitos, enchiladas or burritos. It's kind of a basic recipe that I often use in addition to my Green Chili and Lime Pulled Pork for tacos and such. 

Since this makes way more shredded pork than I use for one dinner or dish, I often freeze some of it after it is done in the slow cooker for later use.  I freeze mine in disposable aluminum containers.  When I want to use it, I thaw it out in the fridge overnight and place the whole disposable container right into my slow cooker to heat the pork back up.  (You can reheat it in a pan on the stove top, as well.)

Pork Carnitas

 

Thank you to Carole from My Kitchen Escapades for enlightening me to this recipe!  Seriously!  You deserve an award!

I usually make a green chile and lime shredded pork recipe in the slow cooker when I'm planning pork tacos.  That was my plan up until last night when I happened upon Carole's recipe and changed my game plan.  Holy moly ... I'm so glad I did!

Let it be noted that this recipe does require a couple of extra steps compared to just slow-cooking seasoned pork and then shredding it.  It requires that the pork be started on the stove top, then slow-cooked for a couple of hours in the oven, then broken up (while the cooking liquid reduces on the stove top), then combined with said reduced liquid and then broiled in the oven to finish.

But, I promise you that it is 100% worth it!  This recipe results in tender, juicy meat that is super flavorful and caramelized.  Simply put ... it is pork perfection!  Everyone in our house loved this!   It's certainly something that I will make again ... many times over! 

Crispy Baked Chicken Tortilla Roll-Ups

 

Joyously Domestic just celebrated its 100th post last week!  What a thrill to be able to write and share stories and recipes from my humble life.  And, the fact that I've come to have some pretty amazing loyal readers (as well as lots of new visitors each day) who stop by and read my musings and ramblings is the icing on the cake!  I thank you so very much.

I came across a yummy-sounding recipe for Crispy Chicken Tortilla Rollups on The Weekend Gourmet's blog awhile back that I have been dying to try.  I recently took the plunge and made these this week for my family.  They turned out fabulous!  I had to share here on JD. 

I, of course, made some changes.  For some reason, I can never just follow a recipe to a tee!  But, I did follow her concept and technique.  I highly recommend trying these for yourself!  And, although the recipe does call for brushing the tortillas with some garlic-infused oil after rolling, I love that these are baked and not fried!

Serves 4 - 6.

Slow Cooker Chicken Tacos

My children have this {lofty} dream that someday we should own and operate a food truck. When I make this recipe, they remind me over and over that we would for sure need to serve these tacos. This recipe is one of their favorite things that I make and they swear it's the best kind of taco they've ever eaten. Juicy, perfectly-seasoned chicken is easily obtainable right in the slow cooker for use in chicken tacos that pretty much edge out all other chicken tacos.

This recipe could not be more simple. Throw everything in the slow cooker in the morning, shred the chicken once cooked, prep your taco toppings and you've got one fabulous meal. Serving the chicken in soft tortillas is how my kids like this, but the chicken can be used in taco salads, quesadillas or even enchiladas.

NOTE:  I, typically, utilize chicken breasts {my kids' preference}, but 8 - 10 thighs work great, too.

Serves 4 - 6.

Chicken Tortilla Frito Pie

 

After just making and posting the recipe for my Chicken and Black Bean Tortilla Soup recently ... we had a substantial amount leftover. We enjoyed it the next day with all of the wonderfully delicious toppings. Today, it was quite thick due to the rice in the soup absorbing a lot of the liquid, so we turned it into a form of nachos using corn chips as the base. It was fabulous ... maybe even better than two days before when we had it in just-made soup form. I just wanted to share this for anyone who decides to make the soup ... leftovers used this way make a wonderful meal, too!

Chicken and Black Bean Tortilla Soup

 

Topped with avocado slices, a good squeeze of lime, a sprinkling of cheese, some cilantro leaves and a handful of tortilla chips, this soup is sure to please your taste buds! The addition of black beans, rice and corn make for a hearty, comforting version of chicken tortilla soup. And, the leftovers the next day are even better!

 

Serves 6 - 8.

Individual Mexican Dips "To Go"

 

 

In a previous post, I showed how to make my Mexican "Bull's-eye" Dip. It is fabulous for parties and feeds a large crowd pretty inexpensively. And, it always gets rave reviews!

Green Chile and Lime Pulled Pork Tacos

 

This is a really simple recipe for pulled pork filling for tacos, enchiladas or quesadillas. It can be made in advance and reheated, is even better the next day and can be frozen for later use. I often make it the night before and put it in the fridge. Then, in the morning I put it in the slow cooker on low so it is hot and ready when it's dinnertime!

Cheesy White Chicken Enchiladas

 

 

For years I made a white chicken enchilada recipe using condensed soup. It was pretty good ... but this is even better and doesn't require any canned soup! Green chiles make an appearance in this recipe ... I have come to adore using green chiles in Mexican-style recipes. This dish is perfect served with Spanish rice and/or refried beans. Drained and rinsed black beans can be added to the chicken mixture, if desired, as can corn.

Mexican Bull's-eye Dip

This is a staple at many gatherings and parties amongst our family and friends. I make it because it's super easy, it presents great and is even tastier to consume! You will find this is so simple and a neat thing to bring along to your next potluck!  Best served with tortilla chips or corn chips.

You can use whatever toppings you prefer. The great thing about this dip is that guests can spoon whatever section(s) they prefer onto their plates based on what they like or don't like.