Healthy Dish For The Weak: Tex-Mex Tostadas.

Yummy!

I completely forgot that I had cooked a really tasty dinner earlier this week... Tex-Mex Tostadas.



I took this recipe from the latest issue of Everyday Food. I adapted it slightly:

• Instead of corn tortillas, I used small flour tortillas that I toasted in the oven at 375 degrees for 10 minutes.
• I used mashed black beans.
• The chicken was spiced up with cumin and grill seasoning before I grilled it and sliced it.
• I used jack cheese instead of cheddar.
• The "salsa" is made from a quarter of a red onion, 10 grape tomatoes and corn.

I made myself two, but I was only able to eat one. The Husband agreed that this one can go in the "regular rotation" of meals.