Recipes: Easy Tostadas, Black Bean Quesadilla and Cheese Enchiladas

Easy Tostadas

         Corn tostadas

    16 oz. refried beans

      2  c. cooked hamburger or shredded chicken (optional)

      1  tomato, diced

      1  c. cheese or cheese alternative (optional)

      1  c. lettuce, shredded

         salsa      

         Sour cream (optional)

      

           

Heat refried beans in a small saucepan on medium heat . When warmed, spread beans evenly on tostadas. Top each tortilla with meat, sour cream, salsa and cheese or cheese alternative.  Preheat oven to 400 degrees. Place tostadas on baking sheet or stone.  Bake for 10-15 minutes until cheese is melted or chicken is warmed. Serve immediately.  Tostadas can be topped with shredded lettuce and fresh diced tomatoes.

I make this when I need a meal in less than 10 minutes. Very quick and easy! Omit the cheese and sour cream for dairy free tostadas.

Black Bean Quesadilla

      3 c. black beans, cooked

      1  c. salsa

      2  c. shredded cheese (optional)

    10  tortillas (8 inch)    

In a bowl, mash the beans and add salsa.  Place 5 tortillas on ungreased baking sheets.  Spread the bean mixture on the tortillas.  Sprinkle with cheese, if desired,  and top with the remaining tortillas.  Bake at 350 degrees for 15-18 minutes or until crisp and heated through.  Cut into wedges.  Can be served with sour cream and salsa. 

Cheese Enchiladas

      1 c. chopped onion

      2  garlic cloves, crushed

      2  T. vegetable oil

      4  tomatoes, diced or 1 (28 oz.) can of crushed tomatoes

      1  t. cumin

      1  t. oregano

     ½ t. salt

   1/8 t. pepper

      3  c. taco cheese or filler such as chicken, beef  or beans

    12  corn tortillas, warmed

           

Cook and stir onion, garlic and chili powder in oil in saucepan until onion is tender, approximately 5 minutes. Stir in tomatoes, cumin, oregano, salt and pepper. Heat to boiling; reduce heat. Simmer uncovered for approximately 30 minutes. Dip each tortilla lightly into tomato sauce to coat both sides. Spoon approximately 2 T. cheese on each tortilla; roll tortilla around cheese. Place seam side down in ungreased 9x13 baking dish. Pour remaining tomato sauce over enchiladas; sprinkled with remaining cheese. Cook uncovered in 350 degreed oven approximately 20 minutes. Serve with sour cream, lettuce and guacamole if desired.

*Recipes are copyright of the soon to be released book -Free Eating, by Tara Dowd.  Do not copy or share these recipes without the permission of the author.