Chicken and Black Bean Tostadas

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  • Level: Intermediate
  • Total: 58 min
  • Prep: 40 min
  • Cook: 18 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. Top each tortilla with beans, chicken, cabbage salad and sour cream.
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