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Wednesday, October 27, 2010

Chicken, Black Bean, and Goat Cheese Tostadas

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In another post, I mentioned that last time I visited my grandparents, I copied a bunch of recipes from my grandma's recipe binder. The Eggebrecht women (being my grandma, my mom, and I), all have a great love for cooking and if you come to any of our homes you'll find an abundance of recipes torn out of magazines and newspapers. The last thing I need is more recipes on my out of control "To-Make" list, and yet I can't resist scoping the recipes my grandma and mom pick out each time I see them.

I'm quite glad this recipe caught my eye as it made for a great weeknight dinner for my sister, Ryan, and I. We were all a little disappointed that I hadn't made more of the recipe--this fed the three of us but we wouldn't have minded a little more!

If you're vegetarian, feel free to omit the chicken. I still have a ton of corn tortillas left over so I'm excited to try other variations of these and play around with the toppings. I recommend serving with sour cream and adding more spices to the black beans--we felt they could've used a little extra something!

One Year Ago: Creamy Sweet Potato and Kale Soup 

Chicken, Black Bean, and Goat Cheese Tostadas
Adapted From America’s Test Kitchen 30 min Suppers Winter 2010

-8 (6 inch) corn tortillas
-2 tbsp vegetable oil
-1 small onion, chopped fine
-1 tsp chili powder
-1 tsp ground cumin
-1 can black beans, drained and rinsed
-½ cup water
-2/3 cup chopped fresh cilantro
-salt and pepper
-1 lb chicken, cooked and shredded (next time I'll marinate the chicken in some sort of a lime marinade or something to give it some extra flavor, this time I just poached with a little bit of seasoning)
-1 cup crumbled goat cheese

1. Preheat oven to 400F. Spray both sides of tortillas with canola cooking spray and arrange on two baking sheets in a single layer. Bake until lightly browned and crisp (10-12 minutes), rotating the baking sheets halfway through baking.
2. Heat 2 tbsp oil in a large skillet over medium heat. Cook onion until softened (approximately 5 minutes), then add chili powder and cumin, cooking until fragrant. Add beans and water and cook, mashing the beans with the back of a large spoon or a potato masher until creamy (approximately five minutes). 
3. Remove pan from heat and stir in half of the cilantro. Season with salt and pepper.
4. Spread bean mixture over tortillas. Top with shredded chicken and cheese. Bake until cheese is melted, about five minutes. Top with remaining cilantro and serve immediately.

This post is linked to Eat at Home.