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    Black Bean - Chicken Tostadas with Salsa

    Source of Recipe


    List of Ingredients

    10 tostadas
    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
    Sliced tomatoes


    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.




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