Chicken and Black Bean Tostadas

Name: Chicken and Black Bean Tostadas
Prep time: 58 min
Cook time: 58 min
Total time: 58 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp ancho chili paste or adobo sauce (from a can of chipotles in adobo); 2 teaspoons brown sugar; 439 grams black beans, drained and rinsed; 59 milliliters canola oil, plus more for frying; 1 bunches fresh cilantro, roughly chopped; 1 clove garlic, minced; 1 teaspoon ground cumin; 4 servings Kosher salt; 59 milliliters fresh lime juice; 59 milliliters low-sodium chicken broth; 4 servings Freshly ground pepper; 1 bunch radishes (about 6), julienned; 473 milliliters finely shredded green or red cabbage; 1 large 1/2 rotisserie chicken, skinned and shredded into pieces; 118 milliliters sour cream; 4 corn tortillas, preferably white

Chicken and Black Bean Tostadas might be just the hor d'oeuvre you are searching for. This gluten free recipe serves 4. One serving contains 537 calories, 39g of protein, and 25g of fat. Head to the store and pick up cabbage, canolan oil, beans, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes about 58 minutes.

Instructions

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.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels and sprinkle with salt.

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Salt

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Paper Towels

Cool the oil slightly and discard all but 2 tablespoons.

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Cooking Oil

Add the beans and cumin and cook, stirring, 1 minute.

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Beans

Cumin

Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.

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Salt And Pepper

Beans

Broth

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.

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Chili Paste

Lime Juice

Cilantro

Radish

Cabbage

Garlic

Sugar

Salt

Cooking Oil

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Whisk

Bowl

Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.

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Salt And Pepper

Lime Juice

Sour Cream

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Bowl

Top each tortilla with beans, chicken, cabbage salad and sour cream.

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Sour Cream

Tortilla

Cabbage

Whole Chicken

Beans

Photograph by Antonis Achiellos

Equipment

Ingredients

Servings:

1Tbsp

ancho chili paste or adobo sauce (from a can of chipotles in adobo)2teaspoons

brown sugar 439grams

black beans, drained and rinsed 59milliliters

canola oil, plus more for frying 1bunches

fresh cilantro, roughly chopped 1clove

garlic, minced 1teaspoon

ground cumin 4servings

Kosher salt 59milliliters

fresh lime juice 59milliliters

low-sodium chicken broth 4servings

Freshly ground pepper 1bunch

radishes (about 6), julienned 473milliliters

finely shredded green or red cabbage 1large

1/2 rotisserie chicken, skinned and shredded into pieces 118milliliters

sour cream 4

corn tortillas, preferably white

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.