Why didn’t I think of this before?
As it happened, last night we had a little bit of our black
beans and rice – aka Old Faithful – left over after dinner. Tonight, I dined alone – LeeLee had a meeting
that went through dinner – and I was looking for something easy, yet filling;
tasty, yet healthy. As I drove home, it
hit me! Why don’t I put the leftover Old
Faithful on a tostada bowl, add some fixins, and make it a salad?
Genius!
When I arrived home, I got straight to work. First I heated up the black beans and rice and
cooked a tostada shell at 350 for several minutes. Next, I layered a heaping helping of lettuce
in the bottom of the shell, then added the leftover beans and rice, then a
handful of cherry tomatoes (from a larger collection I have for this weekend’s
FSU football party – nobody will miss them!), then some Daiya cheddar cheese, a
spoonful of sour cream, and some Tabasco.
I topped the whole thing with salad dressing, and dinner was ready five
minutes after prep had begun!
I really can’t believe I haven’t tried this particular taco
salad combination before! Maybe I’d
pigeonholed poor ol’ Old Faithful and couldn’t see it in a new light? In any case, I’ve seen the error of my ways
now, and I won’t make that mistake again.
This would also be an excellent workday lunch; I may make a batch of
beans and rice for just such an occasion!
:)
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