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.}

Fourteen Tantalizing and Comforting Soup Recipes

Fall is upon us. Winter will be here before we know it. In my household, this time of year means SOUP. I've complied some of my favorite and most-popular soup recipes from Joyously Domestic. Some are for the slow cooker. Some are vegetarian. A few are cream-based soups. A handful of them are more-healthful and good-for-you versions. Basically, there's something here for everyone.  

 

 

Just follow the links to check out the recipes for each soup. And, if you'd like to browse through all of my soup recipes, you can visit my RECIPES page here and look through the SOUPS, STEWS AND CHOWDERS section.

Throwing A Chili Party {Plus A Bonus Sweet Potato Chili Recipe}

Hosting a party can be stressful for so many of us ... especially when deciding what to serve to our guests. Setting up a chili bar when entertaining is so much fun and a total crowd-pleaser. The pressure is off of the host during the party and it allows for a casual environment wherein everyone can serve themselves while building their own ultimate bowl of chili. It's the perfect way to entertain when having friends over for game day or movie night.

 

I've assembled some simple tips/ideas for hosting a Chili Party that'll make the day go smoothly and make YOU a total rock star. Also, you'll find the recipe for my Vegetarian Sweet Potato Chili at the end of the post. (It is my ultra-favorite chili recipe.)

Shredded Beef and Four-Bean Beer Chili

 

There are a few things that set this recipe apart from my traditional chili recipe.  For starters, I use four varieties of beans.  Secondly, I use masa (corn flour) in this version.  I, also, use shredded beef instead of ground beef.  And, the last difference?  Beer, baby!  (To quote The Pioneer Woman ... "may I call you baby?")

We love chili served over corn chips.  Sometimes we buy those little individual bags of corn chips, snip open the side of the bag and ladle chili over the chips.  Top with some shredded cheese, diced onions and a dollop of sour cream ... and you've got a winner, winner, "chili corn chip" dinner.

We, also, sometimes serve this chili over some burritos that I like to get from Trader Joe's.  This is the way we served the chili tonight.

 

This chili recipe itself is super economical.  You only need a small amount of beef (a quarter of a pound), so many times when I buy a large roast or boneless beef ribs, I'll divide up the package and tuck a small portion of the meat into the freezer just for this chili.  With so many veggies and tons of beans, you don't need a huge amount of meat.  Yeah for the pocketbook!  (Does anyone really say pocketbook anymore?)

Of course, you don't have to serve this chili over corn chips or burritos ... the chili is mighty tasty all on its own with some cornbread on the side.  Below is the recipe for the chili with instructions at the bottom of the post for serving over burritos, if desired.  Any brand or type of burrito that you prefer would work.

Yields 6 - 8 servings.