Chicken Black Bean And Goat Cheese Tostadas Recipes

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.

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.

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.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
• Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
• Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
• Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

Steps:

• Heat oven to 375°F. Place tortillas (from dinner kit) on large cookie sheet. Spray both sides of tortillas with cooking spray. Bake 5 to 6 minutes, turning once, until lightly browned around edges.
• Meanwhile, in 2-quart saucepan, mix chicken and black beans. Stir in seasoning mix and two-thirds of the enchilada sauce (from dinner kit). Cook over medium-low heat about 5 minutes, stirring occasionally, until hot.
• On each tortilla, spread 1/3 cup chicken mixture; top with scant tablespoon of remaining enchilada sauce. Sprinkle with cheese and tomato. Garnish with fresh cilantro leaves. Serve immediately.

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.

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.