3) Two Tostadas And Enchilada Recipe

Name: Mitla Cafes 3) Two Tostadas And Enchilada Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 each corn tostada shells; 1 cup black beans (canned, drained and rinsed); 0.5 tsp cumin (ground); 0.5 tsp salt; 1 tbs vegetable oil; 1 cup shredded lettuce; 0.5 cup diced tomato; 0.75 cup shredded cheddar or queso fresco; 0.25 cup sour cream; 2 slices pickled jalapeños (optional); 1 tbs fresh cilantro (chopped, optional); 2 each lime wedges; 2 each corn tortillas; 3 oz cooked shredded chicken (or ground beef/pulled pork); 0.25 cup onion (small, finely chopped); 0.5 cup enchilada sauce (store-bought or homemade); 1 tsp vegetable oil (for softening tortillas); 0.5 cup shredded Monterey Jack or cheddar; 1 tsp vegetable oil or cooking spray (for baking dish); 0.125 tsp salt; 0.125 tsp black pepper; 1 tbs fresh cilantro (for garnish)

Inspired by Mitla Cafe

Time40m

Serves1

Make 3) Two Tostadas And Enchilada Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tostadas (makes 2)

2 each corn tostada shells

1 cup black beans (canned, drained and rinsed)

1/2 tsp cumin (ground)

1/2 tsp Celtic sea salt

1 tbs Tuscany sunflower oil

1 cup shredded lettuce

1/2 cup diced tomato

3/4 cup shredded cheddar or queso fresco

1/4 cup Sour cream

2 slices pickled jalapeños (optional)

1 tbs fresh cilantro (chopped, optional)

2 each Lime wedges

Enchilada (makes 1 enchilada)

2 each corn tortillas

3 oz cooked shredded chicken (or ground beef/pulled pork)

1/4 cup onion (small, finely chopped)

1/2 cup enchilada sauce (store-bought or homemade)

1 tsp vegetable oil (for softening tortillas)

1/2 cup shredded Monterey Jack or cheddar

1 tsp vegetable oil or cooking spray (for baking dish)

1/8 tsp Celtic sea salt

1/8 tsp black pepper

1 tbs Fresh cilantro (for garnish)

Method

Tostadas (makes 2)

Prepare the beans

Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Add the drained, rinsed black beans and warm for about 3–4 minutes, stirring occasionally. Sprinkle in 1/2 tsp ground cumin and 1/2 tsp salt, mash roughly with the back of a spoon or potato masher so mixture is partly chunky and partly smooth. Cook 1–2 more minutes until heated through. Remove from heat and keep warm.

Assemble the tostadas

If tostada shells are soft, place them on a tray and bake at 350°F (175°C) for 5–7 minutes to crisp, or heat them briefly in a dry skillet 30–45 seconds per side. Spread about 1/2 cup of the warm mashed black beans evenly on each tostada shell (about 1/2 cup per shell). Top each with shredded lettuce (about 1/2 cup split), 1/4 cup diced tomato divided between the two, and about 3/8 cup shredded cheese divided between them. Add a drizzle or dollop of sour cream (about 2 tablespoons per tostada) and top with pickled jalapeño slices and chopped cilantro if using. Serve with lime wedges on the side to squeeze over just before eating.

Enchilada (makes 1)

Preheat and prepare tortillas

Preheat oven to 375°F (190°C). Lightly oil an individual small baking dish or ramekin (or use a 6-inch round). Warm the 2 corn tortillas so they are pliable: heat a skillet over medium, add 1 tsp oil, briefly fry each tortilla 10–15 seconds per side, or wrap tortillas in a damp paper towel and microwave 20–30 seconds. Keep warm covered.

Prepare filling

In a small bowl combine 3 oz shredded cooked chicken with the finely chopped 1/4 cup onion, a pinch (about 1/8 tsp) salt and pepper, and 2 tablespoons of the enchilada sauce to moisten (reserve remaining sauce for topping). Mix well so chicken is evenly sauced.

Assemble enchilada

Lay a warmed tortilla flat, place half of the chicken mixture (about 1.5 oz worth) down the center lengthwise, and sprinkle about 2 tablespoons shredded cheese over the filling. Roll tightly and place seam-side down in the prepared dish. Repeat with the second tortilla and remaining filling, placing the second enchilada beside the first (or stack if using a smaller dish). Pour the remaining enchilada sauce (about 1/4 cup) evenly over both rolled enchiladas, then sprinkle the remaining 1/4 cup shredded cheese on top.

Bake and finish

Bake in preheated oven for 12–15 minutes, until sauce is bubbling and cheese is melted. Remove and let rest 2 minutes. Garnish with chopped cilantro and serve hot alongside the two tostadas. Optionally squeeze a lime wedge over the enchilada before serving.