Showing posts with label Black Bean Tostados. Show all posts
Showing posts with label Black Bean Tostados. Show all posts

Friday, February 4, 2011

Black is Back



Just like the little black dress that's been decorating women's wardrobes since Coco Chanel unveiled the first version in Vogue magazine in the 1920s, the color black never seems to go out of style, especially in the home.

The authoritative hue is certainly a perennial favorite among designers. It's bold, it makes the colors painted, perched or paired beside it pop and it conveys a sense of drama. But most important, its versatility offers an unlimited portfolio of uses-and tastes-for a home's interior. Whether it's a splash of black on an accent wall, whether the color comes from a baby grand sitting in the foyer, or whether the color surrounds a Picasso print over the fireplace, anything can be framed, sheathed or infused with the ebony hue and look great.

To get a sense of how its elegance can shine the spotlight on your home, read on for six ideas for coloring your rooms in black and black accents



elegant two story foyer




Rather than featuring black on a large piece of furniture, choose a black accent table or accent chair as a highlight and use the color as an accent throughout the room.

Friday, August 27, 2010

Entertaining/Soft Black Bean Tostados

This hearty Mexican meal has countless variations. Fix the salsa and bean spread separately for snacks, roll the tortillas burrito-style, or make this dish vegetarian-friendly by omitting the chicken.

Yield: 4 servings (serving size: 1 tostada)

Ingredients

Salsa:

1/2 cup chopped peeled avocado
1/2 cup chopped seeded tomato
1/4 cup thinly sliced green onions
2 teaspoons fresh lime juice
1/4 teaspoon salt

Remaining ingredients:

2 tablespoons water
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
4 (8-inch) flour tortillas
1 cup shredded roasted skinless, boneless chicken breast (Optional)
3/4 cup (3 ounces) preshredded Monterey Jack cheese
1 cup shredded iceberg lettuce
1/2 cup fat-free sour cream

Preparation

Preheat broiler.

To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.

Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.

Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.

Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.