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

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 food service audience.

Cuisine: Latin

Bean type: Black Bean

Nutrition attribute: Vegetarian

Food type: Sandwiches & Handheld Items

Collection: Chef Creation, Video

Servings:

Calories: 230kcal

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Ingredients

Spicy Black Beans

3 tablespoons canola oil
2 garlic cloves peeled, finely chopped
3½ cups (or 2 15-ounce cans) black beans, undrained
½ teaspoon salt
water as needed
2 Serrano peppers stemmed, seeded, minced

Toppings

3 cups iceberg lettuce sliced ¼” thick
¼ cup sour cream reduced fat
1 tablespoon hot sauce
2 cups fajita chicken strips heated
12 corn tortillas crisp-fried
1 avocado ripe, pitted, flesh scooped from skin, cut into ¼" pieces (optional)
1 cup mozzarella cheese part-skim, grated
¾ cup cilantro chopped, loosely packed

Instructions

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.
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.
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.

Notes

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

Nutrition