Tag Archives: tomatoes

Soft Black Bean Tostadas

With this Saturday being Cinco de Mayo, it’s got me craving a little Mexican food.  I love Mexican food but try not to eat it too often because of all of the fat that comes with it.  Making Mexican food at home can be a great solution because you are in control of the ingredients and can make it as healthy or decadent as you want.  These Soft Black Bean Tostadas are easy to make and are a great way to start the Cinco de Mayo celebration. 

Black beans are blended with spices and lime juice, and then smothered over a soft tortilla and topped with chicken and cheese.  After a quick trip under the broiler, the tostadas are topped with a homemade salsa, scallions, lettuce, and sour cream (I used Greek yogurt).  The salsa, made with avocado, tomato, scallions and lime, provides a fresh accent and the sour cream (or yogurt) brings that creamy coolness that tastes so good with Mexican food.  To keep calories down, consider using lowfat cheese, whole wheat tortilla, and either lowfat sour cream or fat-free plain yogurt.  Just make sure to keep some napkins nearby because these tostadas can be messy.  But they are so good, you won’t mind using your fingers to scoop up stray lettuce and salsa.  Have this with a fruity margarita or your favorite Mexican beer and celebrate Cinco de Mayo!

The ingredients:

Combine avocado, tomato, scallions, lime juice, and salt in a small bowl and set aside.

Combine 2 tablespoons water, lime juice, cumin, salt, cayenne pepper, and black beans in a blender and process until smooth.

Spread about 1/4 cup black bean mixture evenly over each tortilla.  Top each evenly with 1/4 cup chicken and 3 tablespoons cheese.

Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.

Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.

Additions:  None

Omissions:  None

Substitutions:

  • Whole-wheat tortillas
  • Greek yogurt

Overall Rating:  Like It

Source:  Cooking Light Magazine

Avocado Chicken Salad

Avocados are in season right now and seem to be overflowing in the produce bins at my grocery store.  I didn’t start eating avocados until I was an adult, not because I didn’t like them, but because I didn’t even want to try them.  It seems that avocados are either loved or hated by most but there is nothing but love for them in my home.  This recipe for Avocado Chicken Salad appealed to me not just because of the fresh avocados but because I also love chicken salad.  But this chicken salad is different than most others I have had because there is not one lick of mayonaisse in this dish.  Cooked chicken, avocado, plum tomato (or salsa), and cilantro are tossed in a light vinaigrette of lime juice, olive oil, salt and pepper.  I used precooked chicken strips to save time and replaced the salsa in the recipe with a fresh plum tomato.  The avocados provide a rich creaminess and the fresh lime juice brings such a brightness that makes it difficult to stop going back for more.  I ate mine with whole-grain crackers but dig into this with any of your favorite chips or over lettuce.  If you like avocados, this chicken salad is ridiculously good.

The ingredients:

Combine lime juice, olive oil, salt, and pepper into a bowl.  Whisk until well blended.

Add chicken and cilantro and combine.

Add avocado and tomato (or salsa) and toss gently.

Serve with chips, crackers, or over lettuce.

Additions:  None

Omissions:  None

Substitutions:

  • Plum tomato

Overall Rating:  Love It

Source:  Cooking Light Magazine

Green Bean and Cherry Tomato Salad

I don’t know what it is about cherry tomatoes but I’ve become slightly obsessed with them.  This seems crazy to me considering I didn’t even start eating raw tomatoes until I was in college.  They taste so sweet and fresh plus they are just so darn cute!  I’ve been holding on to this recipe for Green Bean and Cherry Tomato Salad for a very long time.  The reason I know this is because everytime I look at my vegetable recipes, I always come across this one, am struck by the vibrant colors, and wonder why I haven’t made it yet.  With both green beans and cherry tomatoes being on sale this past weekend, I knew this was the time to get it done.  Well, let me tell you, it didn’t disappoint.  Green beans are cooked until perfectly green, mixed with sweet cherry tomatoes, then coated in a light vinaigrette of oregano, shallots, red wine vinegar, and olive oil.  I used dried oregano and white wine vinegar (because I had no idea that I didn’t have red wine vinegar in my cabinet) so use what you have.  This salad is best served nice and cold, right out of the fridge, and makes for a nice side to your meal or even a light meal by itself.

The ingredients:

Cook the green beans either in the microwave (according to package directions) or in boiling water until bright green and tender (approximately 7 minutes on the stove).  While beans cook, quarter the cherry tomatoes.

Place cooked beans in a bowl with quartered tomatoes and fresh oregano.  (Since I used dried oregano, I didn’t add it here but with the vinaigrette instead).

Combine shallots and vinegar (and dried oregano) with a whisk and allow to sit for 10 minutes.  Add salt and pepper.

Pour the vinaigrette over the bean mixture and toss.  Serve cold.

Additions:  None

Omissions:  None

Substitutions:

  • Dried oregano
  • White Wine Vinegar

Overall Rating:  Like It

Source:  Cooking Light Magazine

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