Recipe Review from 5/7/2018

A fairly quiet and uneventful week.   It was super nice out at the start of the week, then the temperature dropped and it rained, rain cleared and temps stayed in the 50's.  Trees are leaving out, I see my early iris and crocus are coming up, and after that rain the grass is greening up a bit.

Only one new recipe this week: the Mediterranean bowls from the previous week made enough to slide us into this meal plan.  Then we did a very simple roast chicken for one meal, not much to say there.  Leftover shredded chicken from the Mediterranean bowls and the roast chicken was turned into BBQ sandwiches.   But the tostadas, I'm going to rave about those below!

The Meal Plan from last week:
Sun (L)  leftover Mediterranean bowls    (S)  Roast Chicken with potatoes and carrots    
Mon (yoga)  leftover roast chicken
Tues (yoga) pulled chicken BBQ sandwiches
Wed - Refried Bean tostadas
Thurs (yoga) leftover BBQ
Fri - leftover tostadas


Refried Bean Tostadas with Cabbage Slaw (Ckng Lght, May 2018)  gluten free, vegetarian option
These were very good and will be making repeated appearances on the menu for those weeks when we need something quick and simple.  I loved the bright flavors and ease of prep. 

A couple of modifications:

• I subbed regular refried beans for the black refried beans.  One, I had a can on hand and two, the husband doesn't care for black beans.  
• I subbed regular jarred salsa for the pico de gallo.   
• I made my own cabbage slaw, working on the principal that *I'm* the one chopping the food, not a factory.   This also has the advantage that you can make just the amount you need for that meal - the slaw wasn't the most attractive as leftovers.  It was completely edible, but the vinaigrette kinda made it wilty.  
• I can never find queso fresco, so I subbed a different Mexican cheese. 

The Husband also doesn't care for hard shells.  I had some leftover soft shells in the fridge that I warmed up which worked just fine - more of a softshelled bean taco than a tostada.

Recommended!  

1 (15.4-oz.) can lower-sodium refried black beans (can easily sub vegetarian options)

(I used regular refried black beans)

photo from CookingLight.com

1/2 cup pico de gallo, drained
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1 (10-oz.) pkg. shredded cabbage
1 cup thinly sliced radishes
1 cup grape tomatoes, halved
1/2 cup thinly sliced red onion
6 (5-inch) corn tostada shells
6 ounces queso fresco (fresh Mexican cheese), crumbled (about 1 1/2 cups)
Torn fresh cilantro

Combine beans and pico de gallo in a small saucepan. Cook over medium, stirring often, until hot, about 5 minutes. Remove from heat, and cover to keep warm.

Whisk together oil, vinegar, oregano, and salt in a large bowl. Add cabbage, radishes, tomatoes, and onion; toss to combine. Let stand 5 minutes.

Spread each tostada shell with 1/3 cup bean mixture; top each with 1 cup cabbage mixture and 1/4 cup queso fresco. Garnish with torn cilantro, if desired.