Since starting up graduate school again this semester, my time in the kitchen( and in general) has been limited.Working full time, going to school two nights a week, working out, having a life. Phew, sometimes it is alot. Lucky for me, I have this blog and it helps me find ways to help combat this constant loss of time. I started getting really good at making meals with whatever I have on hand and making it work.... actually really well I might add.
Tonight was that kind of a night. Not surprising at all , but I felt like Mexican food.... again. And then it came to me. Chicken tostadas.
Fairly easy to prepare, not many ingredients. I am in. For my tostadas I used:
- 1 can of black beans
- 2 pieces of chicken
- 1 whole wheat tortilla
- Queso fresco
- 1 small can diced green chillies
- Greek yogurt ( my new sour cream)
I first started with the chicken since it would take the longest to cook. You can use rotissere chicken if you want, but I had some raw chicken from the night before that I wanted to use. I seared the chicken in a pan to seal in juices. I seared it for about 2 minutes on each side. I then put it in a baking dish with habanero-mango salsa and baked on 350 degrees F for 20 minutes.
While the chicken was in the oven, I started on the beans. I poured half a can of black beans into a pan on low and crushed the other half of beans in can( why dirty another dish) with a fork and added it to the pan. I like the mixture of texture. Almost like refried beans.I then grated some garlic with a zester.
Next, cut whatever veggies and herbs you want.I used tomatoes.
Take chicken out when cooked fully and put oven on broil. Toast tortilla. Shred chicken with two forks.
**For Green Chile Sauce
I took 1 small can diced green chills and cut it with some vinegar to make it less thick and blended with an immersion blender. It was a bold and tangy sauce.