Photo: Chicken and Black Bean Tostadas Recipe
Ingredients
- 1/4 cup canola oil, plus more for frying
- 4 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
Directions
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.
Photograph by Antonis Achiellos
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By binkbink
tennessee
on May 14, 2013
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AWESOME! My picky hubby even gave it thumbs up. I didn't add any of the salt in the recipe. I used chicken breast that I seasoned w Ms Dash extra spicy blend & cooked on my George Foreman. Unfortunately I forgot cabbage but it was still good. WILL be saving this one. As stated it was a bit time consuming and Im not big on frying so next time I will brush oil on the shells & cook in oven.
By StarBricker
on January 24, 2013
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I love this recipe! I was not a fan of corn tortillas, so we used flour and made wraps. To streamline leftovers, I ended up mixing everything together....it was fantastic and will be the way I serve it when I make it for a house-warming party in a few weeks. I make my own corn tortilla now.....what a difference. No more store-bought tortillas from now on.
By cozettek_7738321
Burbank, CA
on September 25, 2012
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This recipe was unbelievable. It took me a bit of time but it was well worth it. Made the beans without the oil and a 1/4 more low sodium chicken broth and it was great! The salad topping was a hit.... great taste. My kids LOVED this recipe...I had to make it 2 days in a row for them! In order to save on the calories I would bake the shells myself next time...other than that, that is the ONLY thing that I would do different.
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