Chicken and Black Bean Tostadas

Tonight was a no fuss, no muss kind of cooking night.  I put a couple of plain chicken breasts in to roast while I changed clothes, caught up on some email and took care of the pup.  I only used one of them tonight so you’ll either see the other one tomorrow or Thursday or it will go in the freezer.  I had an open jar of Summer Salsa from my canning stores and I always have black beans in the cabinet.  A couple of tortillas and some lettuce and dinner is done.

This took about an hour to put together tonight, but if you used leftover chicken or a rotisserie chicken from the store you could knock that time down to about 15 minutes.  Here’s what you do.  Shred the cooked chicken with a couple of forks.  Put it in a pot with a cup or more of your favorite salsa.  Cook it until most of the liquid cooks out of the salsa.  Heat up the black beans in a small pot with some cumin and chili powder.  Warm the tortillas in the oven that’s still warm from cooking the chicken.  While everything is heating chop a little lettuce.  Mash the beans onto the tortillas then top with chicken and lettuce.

The salsa I used is a sweet salsa.  It’s made from peaches, tomatoes, onions and various mild peppers.  It tastes very light. It’s a good balance for something salty like a rotisserie chicken.  In this very plain chicken and earthy black bean dish it added some nice bright flavors.  Perfect for folks who are sensitive to spicy food, but don’t want to give up flavor.  You can always serve jalapenos and/or hot sauce for folks who like a little kick.

There’s nothing spectacular about this dinner, but it’s a solid meal with very little fat.  Tostadas are something you can put together quickly in any of a million different ways and this one is worth a try. 

Good? Yeah, it’s pretty good.
Easy? Definitely.
Good for company? A make your own tostada bar is a thought for a casual party.
Special shopping? Nope.

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