Chicken Tostadas with Black Beans and Cilantro-Lime Cream

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


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

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


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