Recipe Review: Black Bean Corn Tostadas with Citrus Chicken Thighs

I have been meaning to try this recipe from Foodie with Family for a while now.

And last night was the night I got right down to it.

(Side note: I apologize for this pictures, I could not find my regular camera…so my phone had to suffice)

I LOVE this recipe for it’s simplicity, quickness, yumminess, and cheapness.

And I love the shredded carrots hidden in the filling. They add just a little sweetness (and lots of vitamins).

It is a meatless recipe but I did add a little chicken to ours just to keep the husband happy.

I also transformed mine into Black Bean Corn Tostadas.

Because Tostadas sound so much more exotic than tacos…don’t you think?

Or maybe it’s just because I have eaten a lot tacos lately.

And if you have kids just tell them they are Mexican pizzas :)

Anyway, I will be making these again. I may try the taco route next time.

ingredients

food processor
I ran some baby carrots through the food processor for super easy meal prep.

filling

tostadas

black bean corn tostadas

Here is the recipe:

Black Bean Corn Tostatas with Citrus Chicken Thighs

adapted from Black Bean Corn Tacos from Foodie with Family

serves 4

  • 3 boneless skinless chicken thighs (2 chicken breasts would also work)
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 cup lime juice, lemon juice or orange juice (or a little of each)
  • 2 tbsp oil

Marinate the above ingredients for at least an hour. (I put the marinade and chicken together before work so it would be ready when I got home at 6).

  • Cooking oil (I used coconut)
  • 1 medium carrot, scrubbed and shredded (or a hand full of baby carrots)
  • 2 teaspoon chili powder (or more to taste)
  • 1/2 cup salsa (used this recipe from my tried and true recipe page)
  • 1 can black beans, drained very well
  • 1 1/2 cups frozen whole kernel corn
  • 8 corn tostadas
  • 1 1/2 cups shredded cheese (your choice, I used Monterrey Jack)
  • fresh cilantro leaves (optional)
  • sour cream (optional)

Heat 3 tbsp of oil in large skillet over medium heat, add the marinated chicken thighs. Brown each side about 4 minutes. Remove from skillet to cool.

Add the carrots and chili powder to the skillet and cook until tender, about 2 minutes. Then add the salsa, black beans, and corn. Reduce heat to low and stir. Remove from heat when beans and corn are heated all the way through, about 5 minutes.

While the beans and corn heat through, slice the cooked chicken thighs. Portion the chicken between the 8 tostadas. Top with the corn and bean mixture. Add cheese, cilantro(optional) and sour cream (optional).

We topped ours with sour cream, hot sauce and a little more salsa. Enjoy :)

 

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