Food Network
Home> Recipes> Mexican>
Chicken and Black Bean Tostadas Recipe

Chicken and Black Bean Tostadas

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (40)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 40

Showing 21-30 of 40

Sort by:

Newest

  • on April 20, 2011

    Flag

    Cooking for 30 years, this dish had some fantastic unique flavors. Our picky teenagers loved it as well as my sister. Keeper will add to our family favorites. Doubled the recipe for the whole chicken as there was nothing left after dinner.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 14, 2011

    Flag

    i love this recipe! dear network you gus rock!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 13, 2011

    Flag

    This is a very good recipe and has become a family favorite. I did make one change, instead of frying the corn tortillas I sprayed them on both sides with PAM and baked them in the oven til browned on one side then turn them over to brown on the other side. The cabbage and radish salad adds a fresh crunch as the topping. Loved it!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 28, 2011

    Flag

    GREAT! We loved it from start to finish. I also tried it with just flour tortilla as a taco and it was just as good. Our company loved it so much we're making it again next week. I wanted to make it a little healthier, so instead of the rotisserie chicken, I sauteed chicken breast tenders in a skillet with orange and lime juices, salt and pepper, then shredded it. Fantastic!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 14, 2010

    Flag

    I love using rotisserie chickens for quick meals, and this one has to be one of the best. The lime and adobo dressing was out of this world; I will use it for other recipes in the future. I did not have radishes and red cabbage, so I substituted red onion and napa cabbage. I also had good quality canned black refried beans, so I just added a little stock, lime zest and cumin and warmed it on the cooktop. I made appreciative noises the whole time I ate! The zesty dressing paired with the crisp tortilla and cool sour cream just made it sing.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 03, 2010

    Flag

    My entire family of picky eaters loved this...even a teenage boy! I did not fry the tortillas, but sprayed canola cooking spray on both sides of flour tortillas and baked them for a few minutes ina 350 degree oven, turning occasionally until they were browned and crisp. I didn't have any black beans, so I just added the cumin to some refried beans I had on hand. Left out the radishes, using cabbage, lettuce, carrots, green onion, cilantro and red peppers. Julienned jicama would have been good also. The dressing alone was worth the entire recipe. The adobo sauce makes the dressing very spicy, though, so if you don't like a lot of heat, lessen the amount of adobo sauce or dress each tostada individually, rather than combining the dressing and cabbage-mix beforehand.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 01, 2010

    Flag

    This is a real keeper. The beans are perfect. The slaw adds great flavor and nice texture to the dish. Next time I make it, I'm going to try using a smoked chicken. Prep time is probably closer to 30 min. as others have mentioned, unless you buy already fried tortillas.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 12, 2010

    Flag

    This is so good, made it two nights in a row!! We ate all the chicken and just used black beans the following night and I did not miss the chicken. I did top it off with red onions.
    Aboslutely love the crunchy you get from the cabbage and the radishes. I am going to use the dressing along with the cabbage and add a can of drained black beans, corn and onion to eat just as a salad. A keeper!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 29, 2009

    Flag

    Took it to a family gathering and it was full of amazing flavor. I made the dressing with chipotle chillis' in adobo sauce and It came out deliscious! You have to try it! Everyone at the party LOVED it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 26, 2009

    Flag

    Used some leftover roasted chicken that was just so-so in its original recipe, but a home run in these tostadas. We mixed the chicken in with the beans to heat the chicken and to combine the flavors a little more. Highly recommend this recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.