Friday, January 25, 2013

Mini Tostada Salads

I'm making this quick today, as soon as the last kiddo gets off the bus we're packing up their things and dropping them off at grandma and grandpa's for the night. The hubby and I are going out with some friends for the night to celebrate her 40th birthday. I'm pretty excited for a night out, her husband has even rented a limo for the night and we're eating at a new restaurant (well new to me anyways).

We made these cute little salads earlier this week for a light dinner. I added some chicken for extra protein but these would be great for an appetizer or side dish. I baked small tortilla shells in the wells of a muffin tin to form the bowls. The girls loved filling theirs with their choice of toppings and dressing. With spring just around the corner it always seems like weekends are busy with bridal and baby showers. These would be a wonderful addition to your menus, something light and refreshing!

Mini Tostada Salads

6-8 small flour tortillas
2 c chopped romaine lettuce
1 tomato, diced
1/4 c frozen corn, thawed
1/4 c black beans
handful of chopped cilantro
diced grilled chicken, if desired
Choice of dressing or vinaigrette

Preheat oven to 400 degrees. Warm tortillas in microwave for 30 seconds until soft and pliable. Quickly press each tortilla into the well of a muffin tin, carefully overlapping the sides and making the bottom as flat as possible. Bake 10-15 mins, until golden brown.

While tortillas are baking, combine lettuce, tomato, corn, black beans and cilantro. When tortillas are done, remove from muffin tin. Fill each cup with lettuce mixture, top with chicken and dressing.

Adapted from: Savoring the Seasons with Our Best Bites

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