January 25, 2009

When Tamales become Tostadas

I had this wonderful idea for dinner. There was a great recipe in my WW cookbook - Simply Bueno - for Mushroom Tamales. So I went all over creation looking for cornhusks and couldn't find them.

So I finally settled on tostada shells from Aldi and would do something similar for supper.

This was SO good and filling and wonderfully vegetarian! We're going to use the leftover tostadas to make another dish this week too.

Mushroom & Bean Tostadas

1 8oz container sliced mushrooms

1 onion thinly sliced

1 can black beans drained and rinsed

1 can pinto beans drained and rinsed

1 can hominy drained and rinsed

tostada shells

taco sauce - 3/4 of a small jar

In a large skillet heat some pam and sautee the mushrooms and onion until just tender. Add in the drained beans and hominy to heat. Add taco sauce. Serve layered on tostada shells with cilantro and tomato.

Salad with mexican dressing.

I've made this a couple times now and it's always so good. I base it off of my caesar dressing I make and it's a great salad to go with Mexican food.

In a mesasuring cup, mix 1/4 cup olive oil with 2-3 tsp. lime juice, pepper, chili powder, garlic powder and some green tobasco sauce, about 3 drops. Toss with chopped lettuce and top with cilantro and tomato - avacado too is great!!

1 comment:

Abby said...

Hispanic food at home is always so lovely - and easy!