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.}

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.

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.

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.