Tostada Tuesday! (shhhh.)
Not only that, slow cooker tostadas. Slow cooker chicken and bean tostadas. Slow cooker chicken and pinto bean tostadas with fresh pico on top! Ugh.
And the cheese? Chipotle cheddar.
I give up now.
This is one of those you-know-everything-will-work-out-in-life meals, because a) it’s a bunch of chicken and beans and corn and spices and salsa in a slow cooker for 500 days.
But it’s also compleeeeetely weeknight friendly because you can also make the pico in the morning before you head off to work! OR you could make it when you come home at lunch while you catch up on This Is Us from the night before. (omg)
OR shoot – just make it after work while you’re sippin’ a glass of sauv. It’s yo’ thang. Do whatcha wanna do.
(But do catch up on This Is Us, because omgggg.)
I know you can save some extra calories by making your own tostada shells, and that’s great! But I got lay-zay this time around and used the trusty store bought kind. I actually like the texture more, I think. They’re always slightly crispier, sturdier, but with a delicate, encouraging whisper of, “Hang in there, mama. Day’s almost done.”
Oh, your food doesn’t send you inspirational heart messages while you cook? Oh.
This post is short. Mostly because I woke up sick in the middle of the night. Worst sore throat, insano runny nose, and a brain fog that quite resembles the Headless Horseman. It’s a lovely look for me.
But listen, get started on these here slow cooker tostadas prontoooo because your tongue and face and stomach and family will praise your existence for the rest of ever. (and your house will smell boss.)
Or for a few minutes.
You may now begin this ^^^.
Tostada Tuesday! (plus wine)