Chicken and Black Bean Tostados

1 – 15 oz. can black beans, drained and rinsed
2-3 cups cooked chicken breasts, cut into thin strips (1 lb. chicken breasts)
2 Roma tomatoes, chopped
¼ cup chopped fresh cilantro
1 tsp. ground cumin
Juice of 1 lime
2 green onions, chopped
¼ cup vegetable oil
8 corn tortillas
Pico de Gallo
1 cup crumbled queso fresco or seco (crumbled Mexican cheese)

In a bowl, combine the black beans, chicken breasts, tomatoes, cilantro, cumin, lime juice and green onions.
Heat 1 tablespoon oil in skillet, add corn tortillas, one at a time, in oil, and cook for 30 seconds per side. Place on paper towels to drain. While still hot, top with chicken mixture, some Pico de Gallo, Guacamole and crumbled cheese. Serve at once. Serves 8.

Pico De Gallo
8 Roma tomatoes, cut into fourths
1 jalapeno pepper, cored and chopped
½ red onion, coarsely chopped
1 cup cilantro leaves
1 large clove garlic, chopped
1 tsp. salt
Juice of 1 lime
2 T. vegetable oil

Place all ingredients in food processor. Pulse on and off until salsa is chunky, not pureed.
This takes about 5-6 pulses. Taste for seasoning. Makes about 2 cups salsa.

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