We’ve been continuing the trend of easy, somewhat healthy-ish meals here in our new home, mostly to attempt to counteract all of the eating out we’ve been doing. We try to be good and stay in most of the time, but it’s hard when you have a whole new town to explore!
It’s pretty amazing, though, how quickly we’ve already found “favorites.” A favorite bar, favorite sandwich joint…even when we set out to find something new, we usually end back at the same place at some point during the night. We’re definitely creatures of habit!
And that habit also seems to trickle down to our at-home cooking. I get giddy as I watch our fridge slowly build up with the ingredients we used have, but our freezer has been in a sad state of affairs: frozen fruit, flax, and bread. Yep, that’s it–no leftovers, soups, etc that I would normally bust out for lunch when I’m off to work or feeling lazy at home.
So, naturally, I’ve been making steps to change that one day at a time. A few nights ago, I suddenly realized that we had no homemade refried beans which is pretty much blasphemy in our household! So I immediately threw on a pot of beans and water to remedy that.
I’d seen these adorable mini-tostadas baked in muffin tins in September’s Martha Stewart Food magazine (which also had amazing how-to videos on the i-pad, so fun!), so I figured we’d used the beans, and some leftover chicken thighs, to create our own.
First step to making any sort of Mexican food: have your husband make you a margarita. Then get down to business.
We only had giant tortillas, so I grabbed the kitchen scissors and starting cutting, until it dawned on me that I should probably look at the muffin tin size before I started cutting. Oops! Somehow, I was thinking the mini-tostadas would still be enough for 1 person, but man, that muffin tin just looked teeny tiny! So we scratched that and moved onto plan B: using the 8-inch pie pan. Of course, they were no longer cute and mini, but at least I wouldn’t waste all of our tortillas in the process.
I didn’t want the one tortilla I’d already started on go to waste though–homemade tortilla chips!
Baked Refried Bean & Chicken Tostadas
Makes 2 tostadas
2 large tortillas
1 cup homemade refried beans
1/2 cup monterey jack cheese
1/4 red onion, sliced
1 small tomato, diced
1 cup lettuce, chopped
2 green onions, chopped
2 chicken thighs
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Pre-heat oven to 450 degrees.
Place tortilla in 8-inch round pie pan and bake until crisp, about 15 minutes. Repeat with second tortilla.
While the tortillas bake, combine paprika, garlic powder, salt, and pepper to form a rub for the chicken.Rub the spices on the chicken until completely covered.
Heat oil in a medium frying pan. Cook chicken until done, about 5 minutes per side. Remove from heat and chop.
Remove the tostada shell from the pie pan and place on a baking sheet. Assemble each tostada with beans, chicken, and cheese and place back in oven until cheese melts, about 5 minutes.
Add lettuce, red onion, green onion, and tomatoes, and enjoy!
Time: 45 minutes