Chicken Tostadas with Spicy Mashed Black Beans
By America's Test KitchenPublished on February 4, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced crosswise ½ inch thick1 tablespoon ground cumin Salt and pepper 2 tablespoons vegetable oil 1 (15-ounce) can black beans, rinsed1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies ¼ cup coarsely chopped fresh cilantro 8 (5-inch) corn tostadas, warmed2 ounces feta cheese, crumbled (½ cup)2 radishes, trimmed, halved, and sliced thin
Before You Begin
Serve with sour cream and lime wedges.
Instructions
- Pat chicken dry with paper towels and toss with cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until browned and cooked through, 5 to 7 minutes. Transfer to plate and tent loosely with foil.
- Return now-empty skillet to medium-high heat and add beans, tomatoes, and 2 tablespoons cilantro. Cook, mashing beans with potato masher, until mixture is thickened and liquid has evaporated, about 5 minutes. Season with salt and pepper to taste.
- Arrange tostadas on serving platter. Spoon 1/2 cup bean mixture onto each tostada. Evenly distribute chicken, feta, radishes, and remaining 2 tablespoons cilantro over bean mixture. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced crosswise ½ inch thick
1 tablespoon ground cumin
Salt and pepper
2 tablespoons vegetable oil
1 (15-ounce) can black beans, rinsed
1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies
¼ cup coarsely chopped fresh cilantro
8 (5-inch) corn tostadas, warmed
2 ounces feta cheese, crumbled (½ cup)
2 radishes, trimmed, halved, and sliced thin
Ingredients
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced crosswise ½ inch thick
1 tablespoon ground cumin
Salt and pepper
2 tablespoons vegetable oil
1 (15-ounce) can black beans, rinsed
1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies
¼ cup coarsely chopped fresh cilantro
8 (5-inch) corn tostadas, warmed
2 ounces feta cheese, crumbled (½ cup)
2 radishes, trimmed, halved, and sliced thin
Ingredients
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced crosswise ½ inch thick
1 tablespoon ground cumin
Salt and pepper
2 tablespoons vegetable oil
1 (15-ounce) can black beans, rinsed
1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies
¼ cup coarsely chopped fresh cilantro
8 (5-inch) corn tostadas, warmed
2 ounces feta cheese, crumbled (½ cup)
2 radishes, trimmed, halved, and sliced thin
Why This Recipe Works
We add Ro-tel Diced Tomatoes & Green Chilies and fresh cilantro to the mashed black beans to contribute both texture and flavor.
Before You Begin
Serve with sour cream and lime wedges.
Instructions
- Pat chicken dry with paper towels and toss with cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until browned and cooked through, 5 to 7 minutes. Transfer to plate and tent loosely with foil.
- Return now-empty skillet to medium-high heat and add beans, tomatoes, and 2 tablespoons cilantro. Cook, mashing beans with potato masher, until mixture is thickened and liquid has evaporated, about 5 minutes. Season with salt and pepper to taste.
- Arrange tostadas on serving platter. Spoon 1/2 cup bean mixture onto each tostada. Evenly distribute chicken, feta, radishes, and remaining 2 tablespoons cilantro over bean mixture. Serve.
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