Chicken And Black Bean Tostadas Recipes

CHICKEN AND BLACK BEAN TOSTADAS

Chicken and Black Bean Tostadas image

Serve tostadas made with Old El Paso® black beans and chicken topped with cheese and tomato - Mexican dinner ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

1 box (14 oz) Old El Paso™ enchilada dinner kit
2 cups chopped or shredded deli rotisserie chicken (from 2-lb chicken)
1 package (8 oz) Old El Paso™ seasoned black beans
1/2 cup crumbled queso fresco cheese (2 oz)
1 small tomato, chopped (1/2 cup)
Fresh cilantro leaves, if desired

Steps:

Heat oven to 375°F. Place tortillas (from dinner kit) on large cookie sheet. Spray both sides of tortillas with cooking spray. Bake 5 to 6 minutes, turning once, until lightly browned around edges.
Meanwhile, in 2-quart saucepan, mix chicken and black beans. Stir in seasoning mix and two-thirds of the enchilada sauce (from dinner kit). Cook over medium-low heat about 5 minutes, stirring occasionally, until hot.
On each tortilla, spread 1/3 cup chicken mixture; top with scant tablespoon of remaining enchilada sauce. Sprinkle with cheese and tomato. Garnish with fresh cilantro leaves. Serve immediately.

Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 45 mg, Fat 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 3 g, TransFat 1 g

CHICKEN AND BLACK BEAN TOSTADAS

Chicken and Black Bean Tostadas image

Provided by Food Network Kitchen

Categories main-dish

Time 58m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup canola oil, plus more for frying
4 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

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

Chicken and Black-Bean Guacamole Tostadas image

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

Ingredients

1 large ripe avocado, peeled, pitted
4 teaspoons fresh lime juice
2/3 cup canned black beans, rinsed, drained
2 green onions, chopped
hot pepper sauce (such as Tabasco)
2 cooked chicken breast halves, shredded (about 1 3/4 cups)
1 tomatoes, seeded, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
lime juice
4 purchased tostadas (crisp corn tortillas)
2 cups shredded lettuce
2/3 cup crumbled mild goat cheese (such as Montrachet) or 2/3 cup feta cheese (such as Montrachet)
purchased salsa

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 AND BLACK-BEAN GUACAMOLE TOSTADAS

Chicken and Black-Bean Guacamole Tostadas image

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

Ingredients

1 large ripe avocado, peeled, pitted
4 teaspoons fresh lime juice
2/3 cup canned black beans, rinsed, drained
2 green onions, chopped
Hot pepper sauce (such as Tabasco)
2 cooked chicken breast halves, shredded (about 1 3/4 cups)
1 tomato, seeded, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
Lime juice
4 purchased tostada shells (crisp corn tortillas)
2 cups shredded lettuce
2/3 cup crumbled mild goat cheese (such as Montrachet) or feta cheese
Purchased salsa

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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