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Chicken and Black Bean Tostadas Recipe
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
Learn how to make this recipe at Simply Recipes