Chipotle Chicken & Black Bean Tostadas

with Tomato-Radish Salsa

35 MIN

+$0.95/serving 2 Servings

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with Thinly Sliced Beef

From the Test Kitchen

These zesty, delightfully crunchy tostadas are piled high with creamy mashed black beans and tender chicken cooked in a spicy chipotle sauce, whose smoky heat is balanced by a fresh tomato and crisp radish salsa served on top.
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Nutrition

PER SERVING
Calories

760 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Thinly Sliced Beef
1 15.5-Oz Can Black Beans
2 cloves Garlic
4 Flour Tortillas
2 Scallions
4 oz Grape Tomatoes
3 oz Radishes
2 tsps Chipotle Chile Paste
1 Tbsp Light Brown Sugar
2 Tbsps Grated Cotija Cheese
¼ cup Sour Cream
1 oz Sliced Pickled Jalapeño Pepper

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the salsa

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced radishes, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

2 Cook & mash the beans

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the drained beans and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 5 to 6 minutes, or until slightly thickened. Turn off the heat; stir in the sour cream. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

3 Make the sauce

In a bowl, combine the sugar, 1 tablespoon of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Stir until the sugar has dissolved.

4 Toast the tortillas

Place the tortillas on a sheet pan. Using a fork, prick the tortillas all over to prevent air bubbles from forming. Drizzle with olive oil and season with salt and pepper; turn to coat. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven.

5 Cook the beef

Meanwhile, separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Assemble the tostadas & serve your dish

Assemble the tostadas using the toasted tortillas, mashed beans, cooked beef, and salsa. Serve the tostadas garnished with the cheese and sliced green tops of the scallions. Enjoy!