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Chipotle Chicken Tostadas
with Black Bean Mash & Tomato-Radish Salsa
30 min 9 SmartPoints®Wellness at Blue Apron
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2 Servings
- Est. 630 Cals/serving
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View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
These zesty, delightfully crunchy tostadas are piled high with our take on refried beans and tender chicken cooked in a spicy chipotle sauce, whose smoky heat is complemented by a fresh tomato and crisp radish salsa served on top.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
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10 oz Chopped Chicken Breast
- 4 Flour Tortillas
- 1 15.5-Ounce Can Black Beans
- 1 Lime
- 2 cloves Garlic
- 2 Scallions
- 4 oz Grape Or Cherry Tomatoes
- 3 oz Radishes
-
2 tsps Chipotle Chile Paste
- 1 Tbsp Light Brown Sugar
- 2 Tbsps Grated Cotija Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the salsa:
Place an oven rack in the center of the oven, then 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. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. In a bowl, combine the halved tomatoes, sliced radishes, lime zest, and the juice of 1 lime half. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Cook the beans:
While the salsa marinates, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon 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 occasionally, 1 to 2 minutes, or until slightly softened. Add the 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 juice of the remaining lime half. 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:
While the beans cook, 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. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; turn to coat. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven.
5
Cook the chicken:
While the tortillas toast, pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the chicken is 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, cooked beans, cooked chicken, and salsa. Serve the tostadas garnished with the cheese and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the salsa:
Place an oven rack in the center of the oven, then 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. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. In a bowl, combine the halved tomatoes, sliced radishes, lime zest, and the juice of 1 lime half. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Cook the beans:
While the salsa marinates, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon 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 occasionally, 1 to 2 minutes, or until slightly softened. Add the 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 juice of the remaining lime half. 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:
While the beans cook, 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. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; turn to coat. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven.
5
Cook the chicken:
While the tortillas toast, pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the chicken is 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, cooked beans, cooked chicken, and salsa. Serve the tostadas garnished with the cheese and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs
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