Gringa Tostada

For lunch today, I needed to use up some leftovers! I had leftover black beans and corn from last night’s BBQ Chicken Pizza and figured this might be a good way to use them.

Let me know what you think! You could always use leftover chicken or whatever else you have on hand.

Gringa Tostada

Time: 5-10 minutes
Level: Easy
Servings: 2 (but can easily be doubled)

2 small corn tortillas
deli-style turkey lunch meat, sliced and chopped
1/3 c. black beans, rinsed and drained
1/3 c. corn, rinsed and drained
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. chili powder
salt, to taste
1 tbsp. salsa + a spoonful for garnish, if desired
sour cream, for garnish
shredded lettuce, for garnish
shredded cheese, for garnish

Put corn tortillas in the toaster oven or regular oven on broil. Watch closely and toast until tortillas crisp up a bit. Be careful not to burn them! I do it all of the time…  Put meat and next 7 ingredients in a skillet over medium heat. Heat until warmed throughout. Top toasted tortillas with meat and vegetable mixture. Garnish with salsa, sour cream, lettuce, and cheese. Yum!

Tips
– After eating this yummy little creation…. I gotta tell ya… there are refried beans at the bottom of traditional tostadas for a REASON! That sucker was messy, I mean, messy to eat! It tasted great, but in hindsight, I might have mashed the black beans and added a little olive oil to them to create a bean paste that would have mimicked the glue effect of the refried beans, or maybe even used refried beans, but that’s NOT what I had on hand.
-I want to try this recipe the next time I have leftover black beans and corn. It looks like a great salsa! Black Bean and Corn Salad