Black Bean Tostados

Black Bean Tostados
From Suzanne at Macey's Little Theatre

1 cup canned black beans, rinsed, drained and mashed
2 tsp. chili powder
cooking oil spray
4 (8") corn tortillas
1 cup washed, torn Romaine lettuce leaves
1 cup chopped tomatoes
1/2 cup plain nonfat yogurt
2 jalapeno peppers, seeded and finely chopped

Combine beans and chili powder in small saucepan. Cook over med. heat 5 minutes or until heated through, stirring occasionally. Spray large nonstick skillet with cooking spray. Heat over med. heat until hot. Sprinkle tortillas with water; place in skillet, one at a time. Cook 20-30 seconds until hot and pliable, turning once during cooking. Spread bean mixture evenly over tortillas; layer with lettuce, tomato, onion, yogurt, and peppers. Garnish with cilantro, salsa, sliced olives, and additional peppers, if desired. Serve immediately.
Options: Add cooked rice, corn, green bell peppers, cheddar cheese, add cumin and garlic powder to black beans.

Chicken'n Corn Tostado Salad

Chicken’n Corn Tostado Salad
From Suzanne at Macey's Little Theatre

Cumin dressing:
¼ Cup cider vinegar
3 Tbsp. honey
1 ½ tsp. cumin
¼ tsp. salt
¼ tsp. pepper
Mix well and set aside
1 Tbsp. olive oil
1 ½ lbs. boneless, skinless chicken breasts cut into strips
2 garlic cloves, minced
1 (16 -oz.) pkg. frozen sweet corn, or fresh corn from 4 ears, cut off cobs
1 red pepper, chopped
1 (15 oz.) can black bean, drained and rinsed
1 bunch green onion, thinly sliced
2 chopped tomatoes
2 avocadoes peeled and copped
1 head lettuce torn into pieces
2 cups shredded Monterey Jack cheese
3 cups blue corn tortilla chips, slightly crushed
Salsa and sour cream
Heat oil in skillet. Add chicken and garlic; cook until chicken is no longer pink. Transfer chicken to a large bowl. Prepare corn according to pkg. directions or sauté fresh corn 2 min. in pan used to cook the chicken. Add corn, red pepper, black beans, and green onion to chicken. Stir in the Cumin Dressing and refrigerate. Just before serving, add tomatoes, avocadoes and lettuce; toss to combine. Serve with cheese, tortilla chips, salsa and sour cream. Let each person dress his/ her salad to taste.

This salad is good without the cheese, salsa, and sour cream.

Partytime Beans

Partytime Beans
Submitted by: Jeanette Thompson

1-1/2 cups ketchup
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
½ cup water
½ cup packed brown sugar
2 bay leaves
2-3 teaspoons cider vinegar
1/8 teaspoon pepper
1 can kidney beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 can lima beans, rinsed and drained
1 can black beans, rinsed and drained
1 can black-eyed peas, rinsed and drained

In a slow cooker, combine the first 10 ingredients; mix well. Add the beans and peas.
Mix well. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Remove bay leaves.
Yield: 14-16 servings