Chicken and Black Bean Tostadas Recipe

Name: Chicken and Black Bean Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Fry tortillas one at a time until golden and crisp, 2 minutes per side.
3
Drain on paper towels and sprinkle with salt.
4
Cool the oil slightly and discard all but 2 tablespoons.
5
Add the beans and cumin and cook, stirring, 1 minute.
6
Add the broth and cook, smashing the beans, until saucy and hot.
7
Season with salt and pepper.
8
Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl.
9
Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss.
10
Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
11
Top each tortilla with beans, chicken, cabbage salad and sour cream.
12
Photograph by Antonis Achiellos

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Chicken and Black Bean Tostadas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Black Bean Tostadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions