Chipotle Chicken & Pinto Bean Tostadas with Tomato Salsa
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Chipotle Chicken & Pinto Bean Tostadas

with Tomato Salsa

35 MIN
+$1.95/serving 2 Servings
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  • with Chicken Breast Strips
    includes 10 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips View recipe
  • with Beyond Chicken® Tenders
    includes 8 oz Plant-Based Beyond Chicken® Breaded Tenders
  • with Beyond Chicken® Tenders

    From the Test Kitchen

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

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Chipotle Chicken & Pinto Bean Tostadas with Tomato Salsa
    Title
    • 8 oz Plant-Based Beyond Chicken® Breaded Tenders
    • 2 tsps Chipotle Chile Paste
    • 1 15.5-Oz Can Pinto Beans
    • 4 Flour Tortillas
    • 2 cloves Garlic
    • 2 Scallions
    • 4 oz Grape Tomatoes
    • 2 Tbsps Grated Cotija Cheese
    • ¼ cup Sour Cream
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 2 tsps Honey
    time-saving
    tips & techniques
    Prepare the ingredients & make the salsa
    1 Prepare the ingredients & make the salsa

    Remove the honey from the refrigerator to bring to room temperature. 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. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the halved tomatoes 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. In a separate bowl, combine the honey (kneading the packet before opening), 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.

    Cook & mash the beans
    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, 4 to 5 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.

    Toast the tortillas
    3 Toast the tortillas

    Meanwhile, 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.

    Bake & finish the tenders
    4 Bake & finish the tenders

    Line a sheet pan with foil. Place the tenders on the foil. Bake 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven. Immediately season with salt. Transfer to a cutting board. When cool enough to handle, halve crosswise. Transfer to a bowl. Add the sauce and stir to coat. Taste, then season with salt and pepper if desired.

    *An instant-read thermometer should register 145°F for Beyond Chicken®

    Assemble the tostadas & serve your dish
    5 Assemble the tostadas & serve your dish

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

    Tips from Home Chefs

    Prepare the ingredients & make the salsa
    1 Prepare the ingredients & make the salsa

    Remove the honey from the refrigerator to bring to room temperature. 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. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the halved tomatoes 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. In a separate bowl, combine the honey (kneading the packet before opening), 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.

    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, 4 to 5 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.

    Cook & mash the beans
    Toast the tortillas
    3 Toast the tortillas

    Meanwhile, 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.

    4 Bake & finish the tenders

    Line a sheet pan with foil. Place the tenders on the foil. Bake 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven. Immediately season with salt. Transfer to a cutting board. When cool enough to handle, halve crosswise. Transfer to a bowl. Add the sauce and stir to coat. Taste, then season with salt and pepper if desired.

    *An instant-read thermometer should register 145°F for Beyond Chicken®

    Bake & finish the tenders
    Assemble the tostadas & serve your dish
    5 Assemble the tostadas & serve your dish

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

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