A friend recently told me about "Clean Eating" magazine. I just received my first issue and it's packed with recipes. Last night, we tried the first "Clean Eating" recipe. This appears in the May/June 2010 issue. All five of us loved it, which if you have children, know this is an accomplishment! I just added some homemade guacamole, a spoonful of salsa on the side and a few (less than 10) organic blue corn chips to go with the guac/salsa...yum, yum! Enjoy!
Black Bean Tostadas
with chipotles and corn
1 cup cooked black beans
1 tsp chipotle pepper, minced
1/2 tsp cumin, ground
1/2 tsp chile powder
2 tsp fresh lime juice, divided
1/2 cup frozen corn kernels, thawed
1 multigrain sandwich thin or round (both halves), toasted
1 oz low-fat cheddar cheese, grated
1 cup frisee, washed, dried and torn (I used green leaf lettuce)
1 cup cherry tomatoes, halved
1. In a food processor or medium bowl, puree or mash beans. Add chipotle, cumin, chile powder and 1 tsp lime juice, and mix well. Add bean mixture to a small pan and warm gently, stirring, over medium-low heat.
2. Warm corn in another small pan over medium-low heat.
3. Divide bean mixture between 2 halves of sandwich thin, spreading evenly. Place halves, bean-side-up, on a plate. Top with cheese and corn, dividing evenly. Sprinkle remaining 1 tsp lime juice over frisee (or lettuce), then scatter evenly over halves. Garnish with tomatoes and serve immediately.
You will not be disappointed and will add this
to your list of go-to recipes!