Chicken and Black Bean Tostada are typically fried corn tortillas, to lighten the load but keep the delicious, simply toast the corn tortillas in the oven and add toppings.
You will love this delicious Tex-Mex dinner for the whole family.
Chicken and Black Bean Tostada. A crunchy tostada is a tasty way to enjoy fresh Mexican ingredients like cilantro, avocado, tomato, and peppers.
Chicken and Black Bean Tostada Recipe:
Nutrition Fact:
- Calories: 280 Per Serving
- Protein: 17g Per Serving
- Fiber: 9g Per Serving
- Cost Per Serving: $1.64
Chicken and Black Bean Tostadas with Avocado Cream Sauce
Baked tostadas topped with chicken, black beans, fresh vegetables, and tangy avocado cream sauce.
- Cuisine Mexican
- Servings 8
- Author 2Teaspoons
Ingredients:
CHICKEN
- 1 lb boneless skinless chicken breast, cut into small bite-sized pieces
- 2 tablespoons olive oil
- ¼ cup flour
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- optional: ¼ teaspoon garlic powder
- optional: ¼ teaspoon paprika
BEANS
- 3.5 cups of black beans 2 cans drained
- ½ teaspoon cumin
- 1 tablespoon butter
- ½ teaspoon garlic powder
- ½ teaspoon salt
AVOCADO CREAM SAUCE
- 1 ripe Hass avocado
- 1/2 -1 jalapeño diced and seeded*
- ½ cup plain Greek yogurt or sour cream
- juice of 1 lime
- 1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro
- ¼ teaspoon salt
- splash of milk
TOSTADAS
- 8 corn tortillas
- Olive oil for brushing tortillas
- 1.5-2 cups of shredded cheese
- 4 medium tomatoes diced
- 4-6 leaves of romaine lettuce chopped
- ½ red onion diced
- fresh cilantro or parsley chopped
- optional: limes for garnish
Procedure:
- Chicken: Mix flour and spices in a bowl and toss with chicken pieces. Heat olive oil in a (preferably cast iron) skillet over medium heat. Sauté chicken until fully cooked stirring occasionally, about 10 minutes. Remove from heat and set aside.
- Beans: Heat butter in a skillet over medium-low heat. Mix beans with spices and add them to the skillet. Stir and mash beans while they are heating in the skillet. Once the beans are heated throughout remove from heat and set aside.
- Avocado cream sauce: Blend all ingredients except milk until smooth. Stir in milk until sauce reaches desired consistency (I used just a splash).
- Tortillas: Tortillas are best served right from the oven so while tortillas are baking make sure all toppings are ready for assembly. Preheat oven to 350 degrees. Brush both sides of tortillas with olive oil. Arrange in a single layer on a baking sheet. Bake for 5 minutes, flip, and bake for additional 3 minutes. Once tortillas are done baking, sprinkle with salt and begin to assemble tostadas right away.
- Assembly: Divide each ingredient equally between the 8 tostadas. Spread a layer of black beans on each tortilla. Sprinkle each with chicken, cheese, lettuce, tomato, red onion, and cilantro (or parsley). Drizzle with avocado cream sauce and dive in!
- Enjoy your meal!!
