BEAN TOSTADA. Yield: 4 servings. Prep Time: 15 minutes. Cook Time: 1 ½ hours. For the Beans: Yield: 4 cups. 12 oz dried pinto beans. 3 TBSP vegetable oil. ½ onion, diced. 1 garlic clove, minced. 1 tsp cumin. Salt and pepper. ¼-½ cup water. For the Tostada: 4 cups refried beans. 4 corn tortillas. ½ head iceberg lettuce, shredded. 3 roma tomatoes, diced. 1 cup sour cream. 5-6 hot sauce packets. 1 cup shredded cheddar cheese. . STEPS: Add the beans to a large bowl and cover with cold water. Soak overnight. Drain and rinse the beans. Place them in a medium sized pot and cover with water. Cook for 1 ½ hours. Drain.. Heat a large skillet over medium heat. Add the vegetable oil and the onion, garlic, and cumin. Cook for 5 minutes. Next add the beans and cook for 3-4 minutes more. Season with salt and pepper. Using the back of a fork or a potato masher, mash the beans adding water a couple tablespoons at a time while you mash.. For the tostada: Preheat the oven to 400 degrees. Place the tortillas directly on the oven rack and toast for 5-8 minutes. Remove from the oven and allow to cool slightly. Heat the beans in a small saucepan. Spread beans on the top of each tortilla and top with lettuce, tomato, sour cream, cheese and hot sauce.
Make this super easy, super flavourful Chinese takeout favourite at home. Add your preferred vegetable to make it your own.. ** NEW Instant Pot COOKBOOK! ** Amazon. https://geni.us/FloCookbookElevated. ** First Instant Pot Cookbook ** Amazon. https://geni.us/FloCookbookIP. ** SUPPORT THE CHANNEL & WRITTEN RECIPE ACCESS ** Patreon. http://geni.us/FloPatreon. ** FLO’S AMAZON GEAR PAGE **. http://geni.us/FloStore. ** FLO’S EVERYDAY KITCHEN GEAR. Preserved Beans with Ginger Amazon https://geni.us/BlackBean. Instant Pot IP-DUO Plus60 Amazon http://geni.us/IPDUO60. Joule Sous Vide Amazon https://geni.us/JouleStainless. Foodsaver Sealer Amazon https://geni.us/foodsavervac. Stasher Silicone Bag Amazon https://geni.us/StasherHalfGallon. Libbey Mini Glass Jars Amazon https://geni.us/ClearVibeJar. Edlund Stainless Tongs Amazon https://geni.us/Edlund12. Microplane Coarse Grater Amazon https://geni.us/MicroplaneCoarse. Microplane Fine Grater Amazon https://geni.us/MicroplaneFine. Lodge Cast Iron Skillet Amazon https://geni.us/LodgeSkillet10. Wusthof Chef’s Knife Amazon https://geni.us/Wusthof8inch. Wusthof Santoku Knife Amazon https://geni.us/WusthofSantoku. Lansky Knife Sharpener Amazon https://geni.us/Lansky. Stainless Steel Scraper Amazon https://geni.us/scraper. Pepper Mill Amazon https://geni.us/PepperMill. OXO Garlic Press Amazon https://geni.us/OXOgarlicpress. OXO Can Opener Amazon https://geni.us/OXOCanOpener. Silicone Spatula Amazon https://geni.us/GIRSpatula. Oil Dispenser Amazon https://geni.us/OilDispenser. ** FLO’S APRON **. https://geni.us/FloAprons. #simpleordinaryjoyful #flolum #chinesetakeout. DISCLAIMER: This description contains affiliate links. When you click on one of the product links, we’ll receive a small commission. This helps support the channel and allows us to make more videos like this. Thank you for your support! ** DUDE’S CHANNEL **. https://www.youtube.com/dudelum. ** LET’S CONNECT! **. Facebook https://www.facebook.com/flolum/. Instagram http://instagram.com/flolum. Blog/Website http://flolum.com. Pinterest http://pinterest.com/flolum. Twitter http://twitter.com/FlorenceLum
Black Bean Tostadas with Queso Fresco is what’s for dinner tonight! This recipe is super easy and quick to make. It’s perfect for those days that you don’t have a lot of time to cook, it can be an easy lunch too. These are also super fun to make because you can pretty much use any base and topics that you like. I like to use refried beans but you can use taco beef, shredded chicken, guac…I mean the possibilities are endless. The same goes for the toppings. It’s like an open face taco. If you have kids they will love helping you put these together too. I’m going to leave the ingredients I used below.. Ingredients: Black beans. Tostadas. Questo fresco. Mexican crema or sour cream. Tomato. Lettuce (you can also use cabbage, I love the crunch). Other things I use normally but didn’t have: Avocado. Pico or your salsa of choice. . I hope you enjoy the video and get inspired to make your own. If you’re celebrating Lent this is a great little option for your Lent Friday(s) and if you’re vegetarian or vegan, just switch out the ingredients for vegan/vegetarian options of your choice.. Follow me on IG: bea.gunn. #blackbeantostadas #mexicanfood #quicksimpledinners
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Recipe at: http://www.ciaprochef.com/northarvest/recipe17/. This tostada is topped with spicy black beans, chicken fajita strips, avocado, tomatoes and shredded lettuce and cheese. The same toppings could also be used for a healthier take on nachos. CIA Chef Scott Samuel developed this recipe for a high school foodservice audience.
Heat oven to 375°F. Place tortillas (from dinner kit) on large cookie sheet. Spray both sides of tortillas with cooking spray. Bake 5 to 6 minute. Here, GOYA® Mini Corn Tortillas are fried until crispy-golden, and topped with creamy and convenient GOYA® Refried Black Beans, cabbage, chicken, pickled red onions and avocado.
Spread the tortillas with the beans, then top with the chicken and romaine. In a small bowl, whisk the sour cream with 2 tsp. water; drizzle over the tostadas. Top with salsa and cheese. Spread mixture evenly among 4 tostadas (about 2 tablespoons each). Top each tostada with 1/4 cup black beans, 6 tablespoons chicken (1 1/2 ounces), 1/4 cup romaine, 1/4 cup salsa, 2 tablespoons cheese and 1 1/2 teaspoons cilantro.
Serve each with a lime wedge to be squeezed over top of each tostada before eating. NOTE: No tostadas? No problem!Combine first 6 ingredients in a small bowl.
Spread about 1 1/2 tablespoons sour cream mixture onto each tostada. Top evenly with chicken and next 4. To assemble tostadas, spread 1/4 bean mixture over each tortilla (slightly less than 1/4 cup); top each with about 1/3 cup chicken mixture and sprinkle each with 1 tablespoon cheese. Bake until cheese melts and topping is hot, about 3 minutes. (Broil tostadas to brown cheese even more, if.
Combine shredded chicken, tomato, cilantro and cumin in small bowl. Season chicken mixture to taste with lime juice, salt and pepper. Arrange tostada shells on plates. Top with lettuce, guacamole. Makes 8 (4–6 servings) Here’s everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of.
Remove chicken from pan; let stand 5 minutes. Shred chicken with 2 forks. Place 1 tablespoon lime juice, adobo sauce, and beans in a microwave-safe bowl.
Cover with plastic wrap; microwave at HIGH 40 to 60 seconds or until thoroughly heated. Mash bean mixture with a fork; spread evenly over tostadas. Top evenly with chicken mixture and jicama.
Place the chicken pieces in a medium bowl and toss with the chili powder, cumin, salt and pepper. Heat the canola oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is starting to brown, 3 minutes.
Add the black beans, red bell pepper and corn.
List of related literature:
Typically, huevos rancheros are made with spicy black beans.
Combine the rice, beans, cumin and cilantro in a bowl, season to taste with salt and freshly ground black pepper and then divide the mixture between the two tortillas.
from Air Fry Genius by Meredith Laurence, Jessica Walker Walah! LLC, 2017
I love these refried black beans as a side to a Mexican dinner, topped with a little cotija and red onions.
The dish was described on the menu as “smoked chicken, black beans, corn, jalapeño Jack cheese, red peppers, and spinach wrapped inside a crispy flour tortilla,” and it was served with a creamy avocadoranch dipping sauce.
Yes, my friends and I were just talking about the environmental effect of cutting back on livestock, this helps out tremendously ….typing this as, once again, the San Diego area is being hit by wildfires, a shoutout to our firefighters, we love you and stay safe
That looks absolutely delicious! I love asparagus, I’m amazed at how many people don’t know about the aftermath of eating asparagus! I only discovered it myself by accident, from a weird smell…I shall say no more!
Hi Flo, I’ve been following for about 6 months or so…not sure, just for sure before the pandemic��. I’ve learned so much about your childhood recipes and how to make them, and I really appreciate you sharing them. Finally decided to follow through to be a patron❤️
Can we cook the onions and esparagus first, then dish out and then cook the chicken and return the vegetables to the chicken to mix together. I found that it is less messy that way!
Howdy from St. Louis! This looks to be the second recipe of yours that I’ve very seriously wanted to make! I made your Salisbury Steak and it was very very good! I didn’t put a dimple in the bottom of the patties and they turned into tennis balls, but still great! Anyhow, I’m not yet a Patreon patron but am thinking about it so I watched your video and paused it while typing up a wordpad document like I did with the Salisbury Steak. It works! Thank you very very much for mentioning the amounts and measurements in your videos!!!! This looks very interesting! I’ve never used asparagus in anything but I do like it! I’ll let you know how it goes! Thanks for your great videos!!!!!!
Thank you for this recipe! I cooked this dish today, and your instructions were clear and easy to follow. The chicken comes out flavorful and moist. I used a commercial garlic black bean sauce and added some tofu. Delicious and easy to make.
Hi Flo, my dream is to get a wok. I need good knives too, mine the worse. I am not a big fan of beans I could leave out right…but maybe I be a big girl and try. LOL.
the only sadness I have, is this posted after my grocery outing for the day. will have to wait a few days to make cuz its too cold in Montreal today to run to the store again!
Looks yummy. While I like asparagus, my son doesn’t so, I would be inclined to use broccoli ’cause it’s my favourite vegetable. While I love you IP recipes, I certainly wouldn’t be adverse to some more stir fry recipes! ����
Yes, my friends and I were just talking about the environmental effect of cutting back on livestock, this helps out tremendously
….typing this as, once again, the San Diego area is being hit by wildfires, a shoutout to our firefighters, we love you and stay safe
That looks absolutely delicious! I love asparagus, I’m amazed at how many people don’t know about the aftermath of eating asparagus! I only discovered it myself by accident, from a weird smell…I shall say no more!
Hi Flo, I’ve been following for about 6 months or so…not sure, just for sure before the pandemic��. I’ve learned so much about your childhood recipes and how to make them, and I really appreciate you sharing them. Finally decided to follow through to be a patron❤️
Can we cook the onions and esparagus first, then dish out and then cook the chicken and return the vegetables to the chicken to mix together. I found that it is less messy that way!
Howdy from St. Louis! This looks to be the second recipe of yours that I’ve very seriously wanted to make! I made your Salisbury Steak and it was very very good! I didn’t put a dimple in the bottom of the patties and they turned into tennis balls, but still great! Anyhow, I’m not yet a Patreon patron but am thinking about it so I watched your video and paused it while typing up a wordpad document like I did with the Salisbury Steak. It works! Thank you very very much for mentioning the amounts and measurements in your videos!!!! This looks very interesting! I’ve never used asparagus in anything but I do like it! I’ll let you know how it goes! Thanks for your great videos!!!!!!
Thank you for this recipe! I cooked this dish today, and your instructions were clear and easy to follow. The chicken comes out flavorful and moist. I used a commercial garlic black bean sauce and added some tofu. Delicious and easy to make.
Hi Flo, my dream is to get a wok. I need good knives too, mine the worse. I am not a big fan of beans I could leave out right…but maybe I be a big girl and try. LOL.
the only sadness I have, is this posted after my grocery outing for the day. will have to wait a few days to make cuz its too cold in Montreal today to run to the store again!
Looks yummy. While I like asparagus, my son doesn’t so, I would be inclined to use broccoli ’cause it’s my favourite vegetable. While I love you IP recipes, I certainly wouldn’t be adverse to some more stir fry recipes! ����