Chicken Tostadas with Black Beans and Cilantro-Lime Cream

Chicken Tostadas with Black Beans and Cilantro-Lime Cream
Photo by Scott Phillips


  • 1 Tbs. olive oil; more for the tortillas
  • 2 small bunches radishes, trimmed and thinly sliced (about 1 cup)
  • 1 tsp. cumin seeds
  • Kosher salt
  • 1 cup finely sliced romaine lettuce or green cabbage
  • 3 Tbs. fresh lime juice (from 2 large limes)
  • 1 15-oz. can black beans, drained and rinsed
  • + 8 more ingredients
    • ¼ cup finely chopped fresh cilantro
    • ½ cup sour cream
    • 4 cups shredded leftover white meat chicken from Citrus-Marinated Roasted Chicken (from about 2 breasts)
    • ½ Tbs. minced canned chipotle chile (about half a medium chile)
    • ¼ cup reserved pan juice from Citrus-Marinated Roasted Chicken or lower-salt chicken broth
    • ½ medium yellow onion, chopped (1 cup)
    • 8 6-inch corn tortillas
    • Crumbled queso cotija or feta cheese

Position a rack in the center of the oven and heat the oven to 400°F. Lightly brush both sides of the tortillas with oil and arrange them in a single layer on two large heavy-duty baking sheets. Lightly season the tortillas with salt and bake, swapping and rotating the pans halfway through, unti...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network