Chicken And Black Bean Guacamole Tostadas Food

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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

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

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 TOSTADAS



Chicken Tostadas image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 main course servings

Number Of Ingredients 30

Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)r
Kosher salt and freshly ground black pepper
Refried Beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or Guacamole, recipe follows
2 cups Salsa Cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
2 tablespoons olive oil
1/4 medium Spanish onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic, minced
One 15.5-ounce can pinto beans (with liquid), mashed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 tablespoons)
1/4 jalapeno, seeded and minced
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon kosher salt
Freshly ground black pepper

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



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

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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