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Chicken and Black Bean Tostadas


  • 1/4 cup canola oil, plus more for frying
  • 12 small corn tortillas, preferably white
  • Kosher salt
  • 1 (15.5-ounce) can black beans drained and rinsed
  • 1 teaspoon ground cumin
  • 1/4 cup low-sodium chicken broth
  • Freshly ground pepper
  • 1 clove garlic, minced
  • 1 tablespoon ancho chili paste or adobo sauce (from a
  • can of chipotles in adobo)
  • 1/4 cup fresh lime juice
  • 2 teaspoons brown sugar
  • 2 cups finely shredded green or red cabbage
  • 1 bunch radishes (about 6), julienned
  • 1/2 bunch fresh cilantro, roughly chopped
  • 1/2 cup sour cream
  • 1/2 rotisserie chicken, skinned and shredded into large pieces


Heat 1/2 inch oil in a small heavy skillet over medium

heat until shimmering. Fry tortillas one at a time until

golden and crisp, 2 minutes per side. Drain on paper

towels and sprinkle with salt.

Cool the oil slightly and discard all but 2 tablespoons.

Add the beans and cumin and cook, stirring, 1 minute.

Add the broth and cook, smashing the beans, until

saucy and hot. Season with salt and pepper.

Whisk the garlic, chili paste, 2 tablespoons lime juice,

the sugar and 1/2 teaspoon salt in a large bowl. Slowly

whisk in 1/4 cup oil to make a dressing; add the cabbage,

radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in

another bowl; season with salt and pepper.

Top each tortilla with beans, chicken, cabbage salad

and sour cream.



This entry is related to the following products. Click on any of them for more information.
Cabbage: Savoy, Cabbage: Red, Cabbage: Early, Cilantro, Chicken, Sweet Corn,
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