Tonight we had a simple meal since Paula was working. We prepared the chicken and bean mixture on Tuesday so that all Paula had to do was warm things up when she woke up. We got the recipe, Chicken and Black Bean Tostadas, from Rachel Ray, the March issue. Here’s the recipe if you are looking for a quick and tasty dinner some night…
Position racks in the top and bottom thirds of the oven; preheat to 425 degrees . Coat both sides of each tortilla with cooking spray. Divide between two baking sheets. Bake, turning once and switching the pans from top to bottom, until golden, 9 to 10 minutes. Transfer to a cooling rack.
In a medium bowl, toss 1 1/2 pounds of boneless shredded rotisserie chicken, 1 tsp. oil and 1/4 tsp. chili powder.
Meanwhile, in a medium saucepan, heat 2 teaspoons oil over medium-high heat. Add 1/2 cup finely chopped red onion, 2 cloves of minced garlic and 1/4 teaspoon of chili powder. Cook, stirring often, until the veggies begin to soften, about 2 to 3 minutes. Add 1 15 ounce can of black beans and season with salt. Cook, stirring often, until warm, another 1 to 2 minutes. Remove from the heat and coarsely mash with a fork.
Spread the tortillas with the beans, then top with the chicken and lettuce. In a small bowl, whisk 3 tablespoons of sour cream with 2 teaspoons of water; drizzle over the tostadas. Top with salsa and cheese. Enjoy!