Tuesday Tostada for 2…turns into Wednesday Tortilla Soup for 3!
Posted on November 17, 2016
Having a super productive week – feeling pretty good about my ability to turn one meal into two :0) although I must confess – I have been to While Foods 4 times in 2 days ;0)
So, the Tostadas- what you need:
- Rotisserie chicken
- Head of iceberg lettuce
- Small corn tortillas (at least 10)
- Sour cream
- 1 shallot, thinly sliced
- 2-3 garlic cloves, minced
- Olive oil
- Canola oil
- 1 packet of taco seasoning
- 1 can of black beans
- 1 can of diced fire roasted tomatoes (I used one with medium green chilis)
- 2 green onions
- 1 jalapeño
- Fresh salsa or pico de gallo – I love the Whole Foods pico…delish!
Shred the chicken, set aside.
In a pan, heat olive oil on medium heat and throw in the shallot and garlic. Cook a few minutes, until translucent, then add the shredded chicken. Incorporate and then sprinkle the taco seasoning over the chicken mixture. Add the can of diced tomatoes, stir, and then add about 1/3 cup water. Turn to low heat, stir occasionally and start working on your tortillas.
In a pan, heat canola oil on high heat (very small amount). Add one or two tortillas at a time and place in pan, browning, flipping, etc until crispy. Feel free to salt, if you would like. Remove, set aside and repeat.
Make sure your lettuce is shredded, you have heated your black beans, chopped your cilantro/green onions/ jalapeño, and have your salsa ready to assemble. I thew in a yellow bell pepper too – I suppose you can also slice avocados or have a side of guacamole as well!
On a plat, lay the tortilla down, top with chicken and then layer on the rest to your liking!
It was just Mark and I for dinner so we had plenty of leftovers…stored everything in the fridge and then had a very hassle free Wednesday! To be continued….