Chicken & Black Bean Tostadas

I first made this dinner for just us a few years ago, give or take and man we devoured it - I mean we definitely left the table feeling a little too full just because we ate so much. I decided to dig up the recipe and add it to the menu this week and I am so glad I did because it didn't disappoint he second time around. Between the creamy beans, the yummy chicken and the tangy cabbage and yogurt sauce it really is a great balance of flavors. Another bonus is that it's pretty dang easy to whip up if you are in a hurry, especially if you have leftover chicken in the fridge. So, here's how I made it...

Chicken & Black Bean Tostadas

Chicken and Black Bean Tostadas

Serves 4

ingredients

• 1/8 cup canola oil

• 8 corn tortillas

• 15.5 oz black beans (low sodium), drained & rinsed

• 1 tsp ground cumin

• 1/4 cup low sodium chicken broth

• 1 large clove garlic, minced

• 1 tbsp chipotle in adobo (minced with some sauce)

• 1/4 cup fresh lime juice

• 2 tsp brown sugar

• 2 cups finely shredded cabbage

• 1 bunch radishes, julienned

• 1/2 bunch fresh cilantro, chopped

• 1/2 cup plain Greek yogurt

• 1 large chicken breast, cooked & shredded (you could also use a rotisserie chicken)

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Heat 1/2" oil in a cast iron skillet over medium heat until shimmering. You can also tear a bit of corn tortilla off and put in oil to see if it's ready to start frying. Fry tortillas one a time until golden and crisp on each side. Drain on paper towel lined plates. Note: you can simply buy tostadas at the store and omit this step altogether but making them fresh sure is tasty!

2. Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin, some S&P and cook stirring for a few minutes. Add the broth and cook, smashing (use a potato masher) the beans, until saucy. 

3. Whisk the garlic, adobo sauce, 2 tbsp lime juice, sugar and 1/2 tsp salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing. Add the cabbage, radishes and cilantro and toss together until well coated. Mix the yogurt, 2 tbsp lime juice in a small bowl and then season with S&P. I also like to put a little bit of grated lime zest in the yogurt sauce as well. 

4. Top each tortilla with beans, chicken, cabbage salad and yogurt sauce and your mouth will be very thankful because this meal is amazing!!! 

Enjoy!

This recipe was adapted from Food Network.