Salsa Verde Tostada

Yum tostadas! We had giant burrito sized tortillas and neither of us could finish our tostadas. So I recommend not using giant tortillas for this recipe. But this was a yummy, filling meal. Instead of the can of beans, I used some crockpot refried beans that I had hanging out in the freezer.

This was great, fast, and filling!

http://www.melskitchencafe.com/2009/11/salsa-verde-tostadas.html

INGREDIENTS

• 4 flour tortillas
• 1/2 cup shredded monterey jack cheese
• 1/2 cup shredded sharp cheddar cheese
• 2 1/2 cups cooked, shredded chicken or pork
• 1 cup green salsa (salsa verde) plus more for serving
• 1/4 cup plus 2 tablespoons chopped cilantro
• 1 can black beans, rinsed and drained or you can use refried beans and just spread them on
• 1/4 teaspoon ground cumin
• Toppings: lettuce, tomatoes, sour cream, avocado, etc.

DIRECTIONS

1. Preheat oven to 400 degrees. Arrange the tortillas on a rimmed baking sheet. Sprinkle the cheese evenly over the tortillas, bake until golden brown, about 8-10 minutes.
2. Meanwhile, in a medium bowl, toss together the chicken (or pork), salsa verde, 1/4 cup cilantro, beans, and cumin (this can marinate all day if you like). Spoon mixture evenly over the tortillas and bake until heated through about 8 minutes.
3. Top warm tostadas with lettuce, tomato, and sour cream and other toppings as desired. Sprinkle with remaining cilantro. Serve immediately with additional green salsa if desired.