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Chipotle Chicken Tostadas
with Black Bean Mash & Tomato-Radish Salsa
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Time35 min
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Servings2
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NutritionEst. 630 calories
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
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4 Flour Tortillas
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1 15.5-Ounce Can Black Beans
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1 Lime
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2 cloves Garlic
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2 Scallions
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4 oz Grape Tomatoes
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3 oz Radishes
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2 tsps Chipotle Chile Paste
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1 Tbsp Light Brown Sugar
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2 Tbsps Grated Cotija Cheese
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. 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. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a bowl; add the lime zest and the juice of 1 lime half. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
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 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 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:
Meanwhile, 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:
Meanwhile, 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 and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and 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. 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. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a bowl; add the lime zest and the juice of 1 lime half. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
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 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 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:
Meanwhile, 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:
Meanwhile, 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 and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and 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!
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