BBQ Baked potato!
BBQ Pineapple Tostadas
Two amazing bbq summer recipes for ya!
BBQ Baked Potato
Ingredients: (all organic if possible)
4 Potatoes
Black Beans (1 can)
Corn (1 can)
1 Sweet Onion
1/4c BBQ Sauce
Salsa
Sour cream
Chicken (optional)
Prep:
Start by baking the large potatoes. Preheat oven to 425 degrees and place potatoes on baking sheet and bake for 45 min – 1 hour until a fork can easily poke through skin and through potato.
In a large sauce pan sauté onions until soft and brown. About 8 minutes on med heat. Then combine the black beans, corn, and bbq sauce and let it cook down until simmering for about 10 minutes over low-med heat.
After potato comes out, cut down the center and top with bbq toppings and then add a dollop of salsa and sour cream. Add chicken if desired.
Enjoy!
BBQ Pineapple Tostadas
Ingredients: (all organic if possible)
Black Beans (1 can)
Pineapple (1 can)
Corn Tortillas
Green Onions
1/4c BBQ sauce
Sour cream
Chicken (optional)
Prep:
Start by preheating the oven to 400 degrees for baking the tortillas. These can also be pan toasted. If toasting in a pan you will brown on both sides for about a minute or two depending on heat. If toasting in the oven, lay flat on baking sheet and toast for 5 – 8 minutes until firm but flexible.
In a large sauce pan combine black beans, pineapple and chopped green onion bulbs (the white part). Warm and then add BBQ sauce until it comes to a simmer. Simmer for 3-4 minutes and let cook down a little.
Take out toasted corn tortillas and top with BBQ and Pineapple mix. Add a dollop of sour cream and top with chopped green onions (green part). Add chicken if desired.
Enjoy!
