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Chicken and Black Bean Tostadas


  • 1/4 cup canola oil, plus more for frying
  • 12 small 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


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.



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