BBQ Chicken & Roasted Garlic Black Bean Tostadas

A tostada (Spanish meaning Toasted) is the name given to various Mexican dishes and other parts of Latin America.

The tostada, when broken into bite size pieces, can be consumed with a dip, like guacamole or salsa.

Corn tortillas are typically used for tostadas though you can also use flour tortillas.


Learn From A Native Mexican How To Make Flour Tortillas – Read More: Tastes of Mexico with Pico de Gallo and Flour Tortillas


Toppings for tostadas are mostly the same as those used for tacos.

The ingredients include cooked chicken, pork, or beef, and including cheese, sour cream, chopped lettuce, onions, radishes, and salsa.


Try This Peach and Mango Salsa With Your Next Mexican Meal


Tostadas unlike chalupas, enchiladas or tacos, are not folded or rolled, but are kept flat.

There are numerous variations of tostada recipes throughout Mexico and Latin America.

And because the tostada can’t not make a claim to only one traditional tostada recipe, the following is a tostada recipe in addition to several hundred other variations.

BBQ Chicken & Roasted Garlic Black Bean Tostadas

This recipe serves 2 plates – Increase Ingredients Accordingly

Meat and Tortillas

1 large chicken breast, cooked, shredded

1/2 cup BBQ sauce, your favorite

4 corn tortillas

1 cup avocado oil, refined for high heat use


Read More Here About The Smoke Point of Oils


Black beans

1 tablespoon olive oil

1 15 oz. can black beans, drained, rinsed

5 cloves garlic, roasted, minced

1/4 cup heavy cream

1 teaspoon Himalayan salt

Topping For Tostadas

2 green onions, finely chopped

1/4 cup cilantro, finely chopped

4 mini-peppers, roasted, skin removed, deseed, finely chopped

1/2 cup sour cream

Cook large chicken breast and shred, add to a large bowl. Next add bbq sauce and mix well. Set aside.

Next add to a small bowl prepared vegetables and roasted peppers. Add salt to taste, mix well. Set aside.

In a large skillet over medium heat add olive oil and heat.

Next add garlic and sauté for two minutes. Next add drained and rinsed black beans with heavy cream and salt to taste.

Using a potato masher, mash beans with cream and garlic until mix is no loner black but a light brown color. Remove from heat and set aside.

Next add avocado oil to a large sauce pan and heat.

When oil is hot, fry tortillas individually (one at a time) both sides, turning 2-3 times. Set aside on a paper towel lined plate.


Cook’s Notes

Before frying the tortillas, make sure oil is hot. If not hot enough tortillas will soak up oil. The hotter the oil, the less time the tortilla has to be in the oil.


Assembling Tostadas

Divide and spread the refried black beans, shredded bbq chicken, sour cream, and topping (in that order) among the four fried tortillas.

Plate and serve.

You Also Need To Try This Mexican Dish – Traditional Mexican SopesTheir Also Deliciously Yummy


More Deliciously Yummy Recipes

Sweet Potato Chicken Stew with Black Beans & Corn

The earliest cultivation of sweet potatoes dates back to 750 BCE in Peru, although archeological evidence shows cultivation of the sweet potato might have begun around 2500-1850 BCE.

By the time Christopher Columbus arrived in the ‘New World’ in the late 15th century, sweet potatoes were well established as a food source in South and Central America.

Sweet potatoes are typically recognized by their copper-colored skin and vibrant orange flesh, though the hundreds of varieties grown worldwide display colors such as white, cream, yellow, reddish-purple, and deep purple.

Like this recipe using purple sweet potatoes – Lentils and Purple Sweet Potato Stew.

True to their name, sweet potatoes have a naturally sweet flavor.


Read More Here About Sweet Potatoes Powerhouse Of Nutrition – includes recipes


Sweet potatoes can be prepared as a side dish, such as mashed sweet potatoes, chopped and roasted with other vegetables, sweet potato pie or prepared as a rice, like in this recipe – Pork & Green Bean Stir-Fry with Sweet Potato Fried Rice.

This Sweet Potato Chicken Stew with Black Beans & Corn is the ultimate healthy comfort food with so much flavor.

Sweet Potato Chicken Stew with Black Beans & Corn

2 chicken breasts

Salt and pepper to taste

2 tablespoons olive oil , divided

1 yellow onion diced

2 celery stalks diced

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon paprika (or use smoked paprika powder for spiciness)

1/2 teaspoon dried oregano

3 cups chicken broth (homemade if you can)

1 14-oz can fire-roasted diced tomatoes

1 sweet potato, peeled and chopped into 1/2 inch pieces

1 14-oz can black beans, drained and rinsed

1 14-oz can corn, drained

1/2 cup fresh cilantro, chopped

Season the chicken with salt and pepper on both sides.

In a large skillet, heat 1 tablespoon of olive oil. Place the chicken in the preheatedskillet, and allow to cook on high heat for 5 minutes each side or until nicely browned.

Move the chicken to one side of the skillet and lower the heat to medium. Add 1 more ablespoon of olive oil and the diced onion and celery. Sauté the onion and celery for about 3 minutes, or until they start to sweat.

Add the garlic powder, ground cumin, paprika, and dried oregano (1/2 teaspoon each), and season with a pinch of salt and pepper. Continue to sauté for another 3 minutes, then remove from heat. The chicken breasts will not be fully cooked yet, that’s OK!

Carefully transfer the chicken breasts, onion, and celery to a 4-5 quart soup pot. Add 3 cups of chicken stock and can of diced tomatoes (with the liquid).

Cover with a lid, bring to a boil, then reduce the heat to simmer for 10 minutes.

Use tongs to carefully remove the chicken breasts onto a large plate or cutting board. Use forks to shred the chicken.

Add the shredded chicken back to the pot. Add the diced sweet potato and drained black beans.

Stir, bring to a boil, and lower heat to low and simmer for about 10 minutes, or until the sweet potatoes are fully cooked and easily pierced with a fork.

Stir in fresh chopped cilantro and season with additional salt and pepper, if desired, and remove from heat.

Serve hot with fresh bread for dipping.


Southwestern Black Bean and Sweet Potato Soup

Southwestern Black Bean and Sweet Potato Soup

Soup is one of those universal delights that every culture seems to partake in around the world.

There are warming bowls of hearty soups and stews for any occasion.

Southwestern Black Bean and Sweet Potato Soup is a savory, hearty blend of amazing flavors.

With only 7 simple ingredients, and in around 30 minutes, you have a satisfying bowl of brunch, lunch or dinner.


If You Enjoy The Flavor Of Sweet Potatoes – which are in every spoonful of this soup – Then You’ll Love These Recipes Found Here: Sweet Potatoes Powerhouse Of Nutrition – includes recipes


Southwestern Black Bean and Sweet Potato Soup

3 tablespoons olive oil

1 yellow onion, diced fine

2 large cloves garlic, minced

1 medium sweet potato, peeled and diced

1 tablespoon chili powder

1/2 teaspoon Himalayan salt

2 – 15 ounce cans black beans, rinsed and drained

4 cups chicken stock

Radishes, avocado, and cilantro for garnishing (optional)

cooking onions and sweet potatoes in a sauce panIn large saucepan, heat oil over medium heat, and cook onion, garlic, salt, chili pepper, and sweet potatoes, stirring occasionally, for 4 minutes or until mixture smells fragrant.  

bring soup to a boilAdd chicken stock, and bring to boil. Reduce to a simmer, and cook another 15 minutes or until sweet potatoes are tender.

mixing ingredients with chicken broth in a large sauce potNext add the black beans, and stir in, cooking another 5 minutes.

Southwestern Black Bean and Sweet Potato Soup

Ladle into soup bowls and top with radish slices, diced avocado, fresh cilantro, and shredded cheese.

Try this Southwestern style Sweet Potato Chicken Stew with Black Beans & Corn.

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Moroccan Three Bean and Kale Soup

Moroccan Three Bean and Kale Soup

A soup of Moroccan cuisine inspiration using a North African medley of complex, aromatic spices called Ras el hanout.

The mix includes but not limited too are cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric.

Fire roasted tomatoes also add wonderful flavor. Fire-roasting tomatoes, allowing them contact with the flame brings out the tomatoes’ sweetness and, most notably, imparts a distinct smokiness.

Cook’s Illustrated found a smoky salsa made from fire-roasted tomatoes to be significantly more complex and delicious than one made with regular diced tomatoes.

Moroccan Three Bean and Kale Soup

3/4 cup chopped mini-sweet peppers, red, yellow, and orange

3/4 cup chopped red onion

2 Tbs. olive oil

rinsing the beans2 large cloves garlic, minced

3 cups baby kale leaves, chopped

1 can – 15.5 ounce kidney beans, drained and rinsed

1 can – 15.5 ounces black beans, drained and rinsed

1 can – 15.5 ounces garbanzo beans – drained and rinsed

1 32 ounce container free range chicken broth, low salt

1 can – 28 ounces fire roasted tomatoes, with no added spices or herbs

2 tablespoons Ras El Hanout

1/2 teaspoon Himalayan salt

sauteing the onion and sweet peppersPlace a  6 to 8 quart soup pot over medium heat and add oil.

Allow to warm, add onions, and sweet peppers and saute about 5 minutes.

Next add garlic and continue to saute.

add the fire roasted tomatoesOnce you smell the garlic, stop sauteing and add the beans, broth and tomatoes, and mix until well incorporated.


Another Moroccan Inspired Recipe – Moroccan Baked Chicken Thighs with Broccoli


adding the spicesNext add the spice, and salt. Mix in. Let simmer on low for about 20 minutes.

Moroccan Three Bean and Kale Soup in a soup potYou can either add the kale while simmering, or wait after 20 minutes then add the kale stir in wait 5 minutes and serve.

The leaves will cook a little, but there will be more color to the presentation of the soup.

This soup, like any sauce or salsa taste better after 24 to 48 hours, giving time for the spices to be absorbed into the finished product.

Moroccan Three Bean and Kale Soup - close up

How ever you chose to finish the soup, once done, ladle into a soup bowl and enjoy.

Try this soup with red kale – Red Kale Cannellini Beans and Chorizo Soup

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Smoked Turkey, Black Bean, Bell Pepper and Corn Salad

Smoked Turkey, Black Bean, Bell Pepper and Corn Salad

This is an easy dinner idea in just 20 minutes. It is one of my “Salad as a Main Course” recipe because of mixing a meat with the leafy greens and other vegetables.

This meal is packed with antioxidants, minerals and vitamins.

This salad contains…

.52 g of protein

.13 g of total fat

.73 g of carbohydrates

.3 g of fiber

.41 g of natural sugars

It is low in salt, high in fiber, and cholesterol-free.

All of this in just one cup of what is in this meal: Arugula. The flavor of Arugula is peppery and  pungent. The salad also includes mint, lemon juice, orange bell pepper and all the rest that is in this fast and simple meal idea…you can’t go wrong with preparing and eating it.

Recipe:

Smoked Turkey, Black Bean, Bell Pepper and Corn Salad

3 cups (about 3/4 pound) diced, cooked smoked turkey breast

1 can (15.5 ounces) black beans, rinsed and drained

1 1/2 cups fresh corn kernels

1 cup cherry tomatoes, halved

1 cup diced bell peppers (any colors)

1/2 cup finely chopped red onion

3 cups arugula

Dressing

1/2 cup chopped fresh mint (plus leaves for garnish)

1 tablespoon finely chopped garlic

1/2 cup tomato juice

2 tablespoon fresh lemon juice

1 tablespoon sherry (or balsamic) vinegar

1 tablespoon olive oil

Combine turkey, beans, corn, tomatoes, bell peppers and onion in a bowl. Whisk all dressing ingredients in another bowl. Add dressing to turkey mixture and toss to combine. Divide arugula among 4 plates and top with turkey salad.

For more information about how food correlates to a healthy you visit: Health News Library

 

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Traditional Mexican Sopes

Traditional Mexican sope header

The traditional sope is a recipe from Mexico. Through out Mexico (depending on the reign) sopes are prepared, using local ingredients and adding salsas and toppings, resulting in great regional variety.

The distinctive characteristic of the sope is the pinched sides. Though there are also flat sopes resembling a thick tortilla or a tostada. The most common variation of the sope involves simply adding meat, the most common being chicken and is known as the  “sope de pollo”. In the northern regions of Mexico, sopes are often prepared without vegetables, and substituting meat for black beans.

Here is our version of the Traditional Mexican Sope and what you will need:

For the base you will need

1 cup all-purpose unbleached flour

2 cup masa (corn) flour (you can find this in the Latin section of your market or a local Latin Market)

1 cup warm water

kneading flour, corn masa and water together

Place flour and masa in large bowl, and mix together. Make a well in center of flour mix and gradually add water, kneading until smooth.

Form dough into small balls

Form dough into 16 small balls.

mexican tortilla press

With a Mexican tortilla press, place one ball of dough at a time between two pieces of waxed paper and press into 3-inch round patty. If you don’t have a press, use a pie pin roller, placing one ball of dough at a time between two pieces of waxed paper, rolling pie pin over ball into a 3-inch round patty.

cooking sopes in avocado oil

Next, add oil to a large skillet over medium-high and heat for 1 to 2 minutes. Cook patties for 3 minutes on each side or until golden brown, adding additional oil as needed to prevent sticking.

pinching sides of sopes

Allow sopes to cool for 2 to 3 minutes. Next place fingers of both hands on patty, with fingers on the patty and the thumbs on the edge. With a circular motion, pinch the edges of the patty up ¼ inch.

 

Now for the toppings:

1 (16-ounce) can black beans, warmed

1/8 cup avocado oil

8 oz. mild salsa

2 cups shredded green lettuce or dark greens

2 medium tomatoes, diced

1 medium avocado, peeled and sliced

1 cup sour cream

1 cup crumbled Mexican Cotija cheese

smashing black beans

Place black beans in a heated medium skillet. Heat beans thoroughly. Place heated beans into a large bowl and while hot smash beans with a potato smasher or equivalent.

traditional topping for Mexican Sopes

Prepare the other toppings according to ingredient, amount and preparation above. The image shows a bowl of radishes. I just love to eat radishes with my Mexican meals. when I lived in Mexico, I always bought hand tacos at local taco stands. While you were waiting you could munch on prepared vegetables they had sitting out, and radishes was one of them.

Top each sope  first with black beans

Now, top each sope with black beans.

Traditional Mexican Sopes

Add the other toppings in this order: lettuce, sour cream, tomatoes, salsa, Cotija, avocado slice, and more salsa if desired.  ! Buen Provecho! That’s Spanish for Enjoy!

 

What Others are Saying About Mexican Sopes and Food:

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