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. Print 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. Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.