Monday, May 5, 2008

Chicken and Black Bean Tostadas

I made these as an appetizer for one of our post Thanksgiving meals in Mammoth. I found the recipe in Rick Bayless' Mexico One Plate At A Time. Lisa gets tiny 3"-4" corn tortillas in Woodland and I deep fry them. Then they are topped with mashed black beans, shredded cooked chicken, and sliced romaine that has been dressed with a tangy dressing. These are really good.

No comments:

Post a Comment