Black bean chicken tostadas

 Hey guys! That diagnostic report last night was a killer, but at least I can say the first one is done! I’m looking forward to a few days of nothing but class and work (and cleaning out my room from the disaster zone I created during exams last week).

I figured I could share one of the meals I made for the BF over the weekend, black bean and chicken tostadas! We ate these up a lot faster than I would like to admit, but man were they delicious 🙂

(let’s be honest if I can get the BF to eat beans you know they have to be  tasty)
These are super simple to throw together in the pan and don’t require much to get a big kick of flavor (let’s be honest the BF has salt, pepper and garlic in his kitchen so I’ve got to keep it simple). These were fresh, fast, and a perfect “summer” meal to pair with the gorgeous weather we were expecting to have. 
Black Bean and Chicken Tostadas
Serves 2 (could probably serve 3 if you aren’t starving)
Time 25 minutes
1 chicken breast
1 tomato diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
4 cloves of garlic, minced
1 1/2 cups black bean salsa (recipe tomorrow!)
6-8 tostada shells
Sour cream, queso fresco, sliced tomatoes, or avocados for topping
Season the chicken breast with salt and pepper and put it in a skillet over medium high heat. Cook 5-8 minutes until mostly done and remove to a plate to shred. Add shredded chicken back to the pan with garlic and diced tomato and saute for 2-3 minutes until chicken is cooked the rest of the way through. Add in diced red and green bell peppers and black bean salsa and cook 3-5 minutes more until all ingredients are warmed. 
Serve on tostada shells with your choice of toppings, and try not to eat the whole pan yourself 🙂


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