Chicken And Black Bean Tostadas Food

CHICKEN, SWEET POTATO AND BLACK BEAN TOSTADA

Steps:

• Preheat the oven to 200 degrees F.
• Heat olive oil in a large skillet over medium-high heat. Add sweet potato and onions. Cook, stirring often, until potatoes and onions start to brown, about 5 minutes. Reduce heat to low and cook, stirring often, until sweet potato is tender, about 15 minutes. Add chili powder, oregano, garlic salt and pepper. Toss to coat and cook 1 minute more. Stir in chicken and 1/4 cup water. Let cook about 5 minutes.
• Toss cabbage with lime juice in a large bowl and season with salt.
• Place tostadas on a sheet pan and warm in the oven for 2 to 3 minutes. Spread a couple tablespoons of refried beans over each tostada and top with chicken mixture and cabbage. Serve with hot sauce, if using.

CHICKEN TOSTADAS

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.

BLACK BEANS AND RICE TOSTADAS

Steps:

• Mix water, Rice Mix and butter in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking Remove from heat. Let stand 5 minutes For each tostada shell, top with 1/3 cup rice mixture, ¼ cup chicken and assorted toppings, if desired Cooking tips: Black Beans & Rice Wraps: Use flour tortillas (8-inch) in place of the tostada shells. Serving Suggestion: Top with assorted toppings, such as shredded cheese, shredded lettuce, chopped avocado, salsa, sour cream and chopped fresh cilantro.

BLACK BEAN TOSTADAS WITH AVOCADO SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.
• In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.
• Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.

CHICKEN AVOCADO TOSTADAS

Steps:

• Heat the honey in a skillet, just until it starts melting a bit - do not let it burn.
• Stir in the cooked chicken pieces and sprinkle on black pepper and red pepper flakes, to taste. Remove from heat and cover with lid to keep warm.
• Toast tostada shells in toaster oven until lightly browned (keep a close eye on, these will burn quickly).
• Spread refried beans onto shells, then top with the chicken and avocado.

CHICKEN, BLACK BEAN AND GOAT CHEESE TOSTADAS

Steps:

• Make beans:.
• Heat olive oil in heavy medium saucepan over medium-low heat.
• Add onion and chilies; cook until onion is translucent, stirring occasionally, about 8 minutes.
• Add chili powder and cumin; stir 30 seconds.
• Add beans and lime juice.
• Cook until heated through, stirring and mashing beans slightly with spoon, about 4 minutes.
• (Can be prepared 1 day ahead. Cover and chill.).
• Make chicken:.
• Heat oil in heavy large skillet over high heat.
• Add chicken and sprinkle with salt and pepper.
• Stir until almost cooked through, about 3 minutes.
• Add chili powder and cumin and stir until cooked through, about 30 seconds.
• Remove from heat.
• Make Salad:.
• Combine first 3 ingredients in large bowl.
• Add oil to depth of 1/4 inch to heavy medium skillet.
• Heat over medium-high heat until just beginning to smoke.
• Add tortilla and cook until crisp, abut 30 seconds per side.
• Drain.
• Repeat with remaining tortillas.
• Add 1/4 cup olive oil to salad; toss Season with salt and pepper.
• Add 1 tablespoon lime juice; toss.
• Rewarm beans over medium-low heat, stirring and thinning slightly with water.
• Place 1 tortilla on each plate.
• Spread with beans.
• Sprinkle with cheese.
• Top with salad, then chicken, guacamole and cilantro.

CHICKEN TOSTADA WITH CORN, PICKLED JALAPENOS AND BLACK BEANS

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Arrange tortillas on prepared baking sheet and spray tortillas with cooking spray. Brush in cooking spray to coat. Bake 5 to 6 minutes, until golden brown. Transfer tortillas to individual plates and top with lettuce, chicken, tomatoes, corn, black beans, and jalapenos. Sprinkle cilantro over top to garnish, if desired. Drizzle with Cilantro-Lime Vinaigrette.
• In a container or jar, place chicken broth, olive oil, honey mustard, lime zest, lime juice, cilantro, salt and pepper. Cover with lid. Shake to combine. To serve, drizzle over Chicken Tostada.

CHICKEN, BLACK BEAN AND GOAT CHEESE TOASTADAS

Steps:

• Make beans:
• Heat olive oil in heavy medium saucepan over medium-low heat. Add onion and chilies; cook until onion is translucent, stirring occasionally, about 8 minutes. Add chili powder and cumin; stir 30 seconds. Add beans and lime juice. Cook until heat through, stirring and mashing beans slightly with spoon, about 4 minutes. (Can be prepared 1 day ahead. Cover and chill.)
• Make chicken:
• Heat oil in heavy large skillet over high heat. Add chicken and sprinkle with salt and pepper. Stir until almost cooked through, about 3 minutes. Add chili powder and cumin and stir until cooked through, about 30 seconds. Remove from heat.
• Make Salad:
• Combine first 3 ingredients in large bowl.
• Add oil to depth of 1/4 inch to heavy medium skillet. Heat over medium-high heat until just beginning to smoke. Add tortilla and cook until crisp, abut 30 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
• Add 1/4 cup olive oil to salad; toss Season with salt and pepper. Add 1 tablespoon lime juice; toss. Rewarm beans over medium-low heat, stirring and thinning slightly with water. Place 1 tortilla on each plate. Spread with beans. Sprinkle with cheese. Top with salad, then chicken, salsa and cilantro.

CHICKEN AND BLACK-BEAN GUACAMOLE TOSTADAS

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.

CHICKEN AND BLACK-BEAN GUACAMOLE TOSTADAS

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.

CHICKEN AND BLACK BEAN TOSTADAS

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.