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Cookbook

 

Black Bean and
Goat Cheese Chalupitas

 

This combination of flavors is a sure winner. The tostados, black beans, and goat cheese can be prepared ahead for last-minute assembly.

Cooking time: 3 to 5 minutes
Yield: 4 to 6 servings

 

24 tostados, bought or homemade
One 1 pound can refried black beans (see *Note)
4 ounces (1/2 cup) goat cheese,
   preferably with Southwestern flavorings
   added (see *Note)

 

Preheat the broiler. Place the tostados on a baking sheet. Spread each with a layer of black beans, then the cheese. Place under the broiler for 3 to 5 minutes, until lightly bubbled. Serve hot.

Note:
To prepare the Southwestern-flavored goat cheese if it is not commercially available, add to the cheese 1 teaspoon ground pure mild red chile, 1 clove garlic, minced, and a pinch of cumin; stir to blend. Cream cheese can be substituted for the goat cheese.

Note:
Any leftover black beans can be placed in a moisture-proof bag and frozen for up to 90 days.

Per serving (1/6 recipe):
Calories 190, Protein 9 g, Carbohydrates 24 g, Fiber 5 g, Fat 6 g, Saturated Fat 3 g, Cholesterol 9 mg, Sodium 336 mg.

 

Jane Butel's
Quick and Easy Southwestern Cookbook

By Jane Butel
Published by Harmony Books
Hardback, $23.00
246 pages
Publication date: April 1999
ISBN: 0-609-60228-4
Recipe Reprinted by permission.

 

Jane Butel's
Quick and Easy Southwestern Cookbook

Recipes

 


Cookbook Profile Archive

 

This page created May 1999


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