Wednesday, March 2, 2011

Bean Tostadas

Candle lit dinner because the power was out!

Atlanta and the surrounding cities were hit hard on Monday with some crazy storms.  Alex and I were out doing some shopping for our trip to Mexico in less than TWO weeks!  We had one last stop when the sky turned gray and the bottom fell out.  We heard the weather sirens and decided we should head home because Tini freaks out with storms.  

Easier said then done.  We get to Crabapple, which is the street we live off, and traffic was backed up all the way down Hwy. 92 to turn onto it.  We decide to keep heading down 92 to King Rd.  In a moments time we were in the middle of a hail storm.  It was crazy and very scary.  We made it home in one piece. It wasn't even raining once we got home.

I was hungry so I got dinner ready while Alex took care of the dogs.  The bean tostadas were super easy and healthy.  Right when we were about to serve ourselves the power went out.  Thank goodness for gas stoves:)  Alex went and grabbed a flash light and his head lamp to light the way.  

In the dark with his head lamp.

Dinner was awesome.  We will definitely be making this again.  Alex threw some left over steak into a pan with some chipotle pepper sauce and sauteed it to add to his tostada.  You can use this mix in a burrito or a taco.  

Bean Tostadas
Ingredients:
  • 2 tbsp. olive oil
  • 2 cloves of garlic minced
  • 1 tsp chili powder
  • 1 tsp minced chipotle in adobo sauce (found on the ethnic aisle)
  • 1 tsp. ground cumin
  • 1/4 tsp. kosher salt
  • Dash cayenne pepper
  • 1/3 cup vegetable broth
  • 1-15 oz. can black beans, drained and rinsed
  • 1-15 oz. can pinto beans, drained and rinsed
  • 6 tbsp. fresh salsa
  • Corn tortillas
  • Optional Toppings:  Shredded cheddar cheese, diced tomatoes, sliced avocado, salsa, sour cream, green onions, lettuce
  • (You could also add cooked chicken or steak if you want meat)
Directions:

Heat the olive oil in a skillet over medium-high heat.  Add the garlic, chili powder, chipotle, cumin, salt, and cayenne pepper; stir, cooking 30 seconds.  Add the beans and the vegetable broth to the pan.  Bring the mixture to a boil.  Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. 

While the beans are cooking place another small skillet over medium heat.  Brush olive oil on desired number of corn tortillas.  Place in skillet and cook on each side until cooked through.  Approximately 2-3 minutes.  

 Remove the bean skillet from the heat, stir in the salsa and mash the mixture with a potato masher.

Lay tortilla flat and add bean mixture.  Top with desired toppings and enjoy!


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