That's what I imagine Oprah saying when serving this dish. You see, I found many delicious recipes from a link off of O Magazine about a dinner party at Jennifer Aniston's house. A dinner party which I was not invited to, but I'll have to talk to Jen about that another time.
I keed, I keed.
This is my new favorite thing to eat. And it leaves leftovers for days, so I have been eating it every day. So simple to throw together (don't be scared by all of the ingredients), so healthy, and so fun to eat. A fantastic salad of red cabbage, corn and black beans is tossed with a wonderful vinaigrette with made lime juice, coconut oil, and cumin and tossed with shrimp or chicken or whatever you'd like, sits atop a cruncy, puffed up tortilla. Best part about this dish? It's totally ok to eat this with your hands and drop food all over yourself, because that's probably what is going to happen. But don't worry, all the cool kids are doing it. Jennifer Aniston, after eating this dish, was covered in corn and black beans and loved every second of it.
OK, this is how rumors start. Next thing you know, a "friend" will have confirmed to Life and Style that Jennifer Aniston has joined a religion that worships corn and black bean salads.
Corn and Black Bean Tostadas with Spicy Chicken and Shrimp - adapted from O Magazine
12 small corn tortillas
Olive oil , for brushing
1 can (15 ounces) black beans , drained and rinsed
1/4 tsp. ground cumin
1/4 tsp. ancho chili powder
Salt and freshly ground pepper
3 ears corn (roasted, sautéed, or raw), kernels only
1/2 head (small) red cabbage , shredded
5 plum tomatoes , seeded and diced
2 avocados , peeled and diced
1 bunch cilantro , coarsely chopped
1/2 cup cotija cheese , crumbled
3 Tbsp. fresh lime juice (about 1 lime)
3 Tbsp. coconut oil or rice vinegar
1 medium shallot , finely chopped (about 2 Tbsp.)
1/4 tsp. minced garlic
1 tsp. salt
1 tsp. sugar
2 Tbsp. chopped cilantro
1 tsp. ground cumin
1/2 cup canola oil
(2) 4 oz chicken breasts, chopped
Zest of 1 lime
1/4 tsp. salt
1/4 tsp. ancho chili powder
2 Tbsp. olive oil
1/2 serrano chili , minced (optional)
To make shells: Preheat oven to 350°. Brush tortillas on both sides with olive oil, and arrange on a baking sheet. Cook 15 to 20 minutes, or until golden and crispy. Let cool in pan; set aside.
To make salad: Put black beans in a large bowl; mix in cumin and ancho chili powder. Season to taste with salt and pepper. Add remaining salad ingredients; toss lightly to combine. Put salad in refrigerator until ready to serve.
To make vinaigrette: In a medium bowl, whisk together lime juice, vinegar, shallot, garlic, salt, and sugar. Let sit for 10 minutes to dissolve salt and sugar. Add cilantro and cumin, then slowly whisk in oil. Set aside.
To make chicken: Season chicken all over with zest, salt, ancho chili powder, olive oil, and serrano chili (if using). Grill or sauté in a large skillet in batches over high heat, 2 to 3 minutes per side; remove from heat.
To assemble tostadas: Toss salad, chicken, and vinaigrette together. Place baked tortilla shells on a large platter, and add a handful of mixture to each; serve.