Mexican Tostada Salad


Power Food James McNair

This Mexican-style salad is great for lunch or light suppers.  Small portions can be served as a first course in a Tex-Mex dinner.

Soak beans overnight  Place in large, heavy pot along with onion, carrots, garlic, chili powder, and pepper to taste.  Bring to boil over moderately-high heat, reduce heat, and simmer until beans are tender, 3 to 6 hours, depending on type of bean.  Let most of the liquid cook away.  Mash beans with potato masher or place in food processor and puree briefly until chunky.

Heat tortillas at 400 degrees F until lightly brown and crisp.  Remove to plate and spread with hot beans.  Add cooked chicken if desired.  Top with shredded lettuce, tomatoes, radishes, green onions, green chili or tomato salsa, a dollop of Cottage Cheese Topping, and a sprinkling of Parmesan cheese.

Serves 6.

2   cups dried pinto, black or red kidney beans, rinsed and picked over

2 cups chopped onion

1 cup finely chopped carrot

1-2 tablespoons minced or pressed garlic

3 tablespoons chili powder, more or less to taste

Freshly ground black pepper

6 large corn tortillas

2 cups cooked, shredded or chopped chicken breast (optional)

1 head iceberg lettuce, thinly shredded

2 firm ripe tomatoes, chopped

6-8 radishes, thinly sliced

5-6 green onions, tops included, thinly sliced

Fresh Tomato Salsa( recipe on Pg 54) or good-quality Mexican-style salsa

Cottage Cheese Topping(see recipe, Pg 54)

1/4 cup freshly grated Parmesan Cheese

All ages enjoy tostadas.

Power Food James McNair

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