Recipe courtesy of Food Network Kitchen
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Chicken and Black Bean Tostadas
Total:
58 min
Prep:
40 min
Cook:
18 min
Yield:
4 servings
Level:
Intermediate
Total:
58 min
Prep:
40 min
Cook:
18 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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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