Spicy Black Bean and Chicken Tostadas with Avocado, Lettuce and Sour Cream

Ingredients

Spicy black beans

3 Tbsp. canola oil
2 garlic cloves, peeled, finely chopped
3 1/2 cups (2-15 oz. cans) black beans, undrained
1/2 tsp. salt
Water, as needed
2 Serrano pepper, stemmed, seeded, minced

Toppings

3 cups iceberg lettuce, sliced ¼” thick
1/4 cup sour cream, reduced fat
1 Tbsp. hot sauce
2 cups fajita chicken strips, heated
12 corn tortillas, crisp-fried
1 avocado, ripe, pitted, flesh scooped from skin, cut into 1/4″ pieces (optional)
1 cup Mozzarella cheese, part-skim, grated
3/4 cup cilantro, chopped, loosely packed

Number of Servings : 12

Serving Size: 1 tostada

This tostada is topped with spicy black beans, chicken fajita strips, avocado, tomatoes and shredded lettuce and cheese. The same toppings could also be used for a healthier take on nachos. Chef Samuel developed this recipe for a high school foodservice audience.

Directions

1. For the spicy black beans: Heat the oil in a medium skillet over medium heat. Add the garlic, stir for about a minute, and then add the beans. Mash with the back of a spoon until you have a coarse purée, then cook, stirring regularly, until thickened just enough to hold their shape in a spoon, about 10 minutes. Taste and season with salt and water, if needed. Turn the heat to the lowest setting.
2. For the toppings: Set out your toppings. Place the lettuce in a large bowl. Mix together the sour cream and hot sauce. Drizzle the mixture over the lettuce and toss to combine.
3. Spread each tostada with a portion of the beans. Top with fajita chicken strips. Top with portions of lettuce. Dot with avocado, if desired. Sprinkle generously with cheese and cilantro, and serve right away.