CHICKEN AND BLACK BEAN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 58m
Yield 4 servings
Number Of Ingredients 16
Steps:
- 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.
CHICKEN AND BLACK-BEAN GUACAMOLE TOSTADAS
Make and share this Chicken and Black-Bean Guacamole Tostadas recipe from Food.com.
Provided by Juenessa
Categories Chicken Breast
Time 15m
Yield 4 tostadas
Number Of Ingredients 14
Steps:
- Place avocado in medium bowl.
- Add lime juice and mash until almost smooth. Mix in beans and green onions.
- Season guacamole to taste with hot sauce, salt and pepper.
- Combine shredded chicken, tomato, cilantro and cumin in small bowl.
- Season chicken mixture to taste with lime juice, salt and pepper.
- Arrange tostada shells on plates.
- Top with lettuce, guacamole and chicken mixture.
- Sprinkle with goat cheese. Spoon salsa over and serve.
Nutrition Facts : Calories 209.3, Fat 12.5, SaturatedFat 2.3, Cholesterol 23.2, Sodium 189.7, Carbohydrate 14.7, Fiber 7.7, Sugar 1.6, Protein 12
CHICKEN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 main course servings
Number Of Ingredients 30
Steps:
- To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
- To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
- To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
- Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
- Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
- In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.
CHICKEN AND BLACK-BEAN GUACAMOLE TOSTADAS
Provided by Marie Samples
Categories Bean Cheese Chicken Tomato No-Cook Quick & Easy Avocado Bon Appétit New York
Yield Serves 4
Number Of Ingredients 14
Steps:
- Place avocado in medium bowl. Add lime juice and mash until almost smooth. Mix in beans and green onions. Season guacamole to taste with hot sauce, salt and pepper.
- Combine shredded chicken, tomato, cilantro and cumin in small bowl. Season chicken mixture to taste with lime juice, salt and pepper.
- Arrange tostada shells on plates. Top with lettuce, guacamole and chicken mixture. Sprinkle with goat cheese. Spoon salsa over and serve.
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CHICKEN TOSTADAS WITH BLACK BEAN GUACAMOLE AND FRESH …
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5/5 (4)Total Time 1 hrCategory Main Course / EntreesCalories 363 per serving
- CHICKEN: Combine chicken next 7 ingredients in a zipper-top bag. Marinate in the refrigerator for 3-4 hours. When ready to cook, preheat a grill or grill pan over medium-high heat. Cook 5-7 minutes per side or until cooked through to 165 degrees in the center. Let rest 3-4 minutes then cut in half horizontally and thinly slice.
- GUACAMOLE: Combine the flesh from the avocados, lime juice, scallions, garlic and cilantro in a food processor. Pulse until combined. Transfer to a bowl. Stir in the black beans.
- TO FINISH: Smear the Black Bean Guacamole over the tostada shells. Top with chicken, salsa, lettuce, cheese and serve with cilantro sprigs, jalapeno slices and lime wedges.
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5/5 (4)Calories 461 per servingCategory Main Course
- Using a fork mash avocado with lime juice and 1/8 tsp garlic powder to a slightly chunky texture. Season with salt and pepper to taste.
- In a small saucepan mix together refried beans, drained canned tomatoes, chili powder, cumin and remaining 1/8 tsp garlic powder.
- Season with salt and pepper to taste and cook over medium-low heat, stirring frequently until heated through.
- To assemble tostadas, layer each tostada shell with guacamole (avocado mixture), bean mixture, lettuce, chicken, cheese, pico de gallo and sour cream. Serve immediately.
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