Chicken Tostadas with Black Beans and Cilantro-Lime Cream

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

Ingredients

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

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

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network