Tuesday, September 21, 2010

Tostadas and Strawberry Lemonade

I made these tostadas last week, actually on Brian’s birthday, and they were a hit!  Yummy black bean puree topped with chicken and cheese, broiled a bit and then slathered with fresh avocado salsa, lettuce,  and sour cream.  YUM YUM!!!


We paired these DELICIOUS tostadas with some SWEET AND SAVORY (as Paula Deen would say) strawberry lemonade.  I forgot to take a picture of it in the pitcher, but I think this photo gives you a clue as to how it turned out.  :-)


Soft Black Bean Tostadas

Recipe credit

Yield:  4 servings (serving size: 1 tostada)

1/2 cup chopped peeled avocado
1/2 cup chopped seeded tomato
1/4 cup thinly sliced green onions
2 teaspoons fresh lime juice
1/4 teaspoon salt
2 tablespoons water
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
4 (8-inch) flour tortillas
1 cup shredded roasted skinless, boneless chicken breast
3/4 cup (3 ounces) preshredded Monterey Jack cheese
1 cup shredded iceberg lettuce
1/2 cup fat-free sour cream

Preheat broiler.

To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.

Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.

Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.

Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.

Fresh Strawberry Lemonade

from “My Kitchen Cafe

*Makes about 8 cups of juice

1 cup freshly squeezed lemon juice (from about 5-8 lemons)
1 cup sugar
2 cups sliced, fresh strawberries

Combine the lemon juice and sugar in a blender and blend for about 30 seconds to combine. Add the strawberries and puree or pulse until the strawberries are at the desired chunkiness.  Blend to your own preference!

Pour the lemon/strawberry mixture into a pitcher and add 4 cups of cold water. Mix well and serve chilled.


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