Black Bean - Chicken Tostadas with Salsa
Source of Recipe
List of Ingredients
2 tbsp oil for the beans
1 med white onion, chopped
3 garlic cloves, peeled and finely chopped
1-12oz can of black beans, drained
2 cups coarsely shredded cooked chicken
3/4 cup sour cream
1 cup salsa
1/2 cup grated Mexican queso
2 tbsp cider vinegar
1 tbsp olive oil
3 cups loosely packed sliced romaine
1. Set a medium skillet (preferably non-stick) over medium heat and add the remaining 2 tbsp veg oil. When hot, add the onion and cook, stirring until golden brown, about 7 minutes. Add the garlic, stir it around for a minute or so, and then add the beans. Using an old-fashion potato masher, mixing in the onion and garlic as you go. Taste and season with salt, usually about 1/4 tsp if using already seasoned beans. Cover and set aside.
2. In a large bowl, mix together the vinegar and olive oil. Toss in the romaine. Season with about 1/4 teaspoon salt.
3. Layer the tostadas: Spread the tostada with about 2 rounded tbsps of warm beans. Top with chicken and dressed lettuce.