Chicken and Black Bean Tostadas Recipe

Serves: 4 Save

Ingredients (24)

  • For the chicken:
  • 2 boneless skinless chicken breasts (3/4 to 1 pound total)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • Optional for flavoring the poaching liquid: whole peppercorns, sprigs of fresh thyme or oregano, bay leaves, whole garlic cloves or halved shallots, and lemon slices
  • For the chipotle dressing:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lime juice (from about 1 lime)
  • 1 teaspoon pureed chipotles in adobo sauce (optional)
  • 1 tablespoon minced shallots
  • For the cilantro crema:
  • 1 teaspoon lime juice
  • 1/2 cup sour cream
  • 2 tablespoons minced cilantro leaves
  • For the tostadas:
  • Vegetable or canola oil for pan frying
  • 4 6-inch corn tortillas (or tortillas with a blend of flour and corn such as La Tortilla Factory 50/50)
  • 1 teaspoon minced garlic
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 teaspoon cumin
  • 1 heart of romaine, thinly sliced crosswise into slivers (about 4 cups)
  • 1/2 cup diced plum tomato
  • 1 ripe avocado, peeled and cubed
  • 1/2 cup shredded cheddar or Mexican blend cheese, or crumbled cotija cheese

Directions

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