Chipotle Chicken Tostadas with Black Bean Mash & Tomato-Radish Salsa

Chipotle Chicken Tostadas

with Black Bean Mash & Tomato-Radish Salsa

35 MIN
2 Servings
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From the Test Kitchen

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 balanced by a fresh tomato and crisp radish salsa served on top.
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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Chipotle Chicken Tostadas with Black Bean Mash & Tomato-Radish Salsa
Title
  • 10 oz Chopped Chicken Breast
  • 4 Flour Tortillas
  • 1 15.5-Oz Can Black Beans
  • 1 Lime
  • 2 cloves Garlic
  • 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
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Peel Garlic
How To: Chop Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the salsa
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 (or use the small side of a box grater). Halve the lime crosswise. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Combine the halved tomatoes and halved radhishes 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.

Cook & mash the beans
2 Cook & mash the beans

Meanwhile, 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 frequently, 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 and 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. 

Make the sauce
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. 

Toast the tortillas
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. 

Cook the chicken
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. 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. 

Assemble the tostadas & serve your dish
6 Assemble the tostadas & serve your dish

Assemble the tostadas using the toasted tortillas, mashed 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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Chipotle Chicken Tostadas

Prepare the ingredients & make the salsa
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 (or use the small side of a box grater). Halve the lime crosswise. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Combine the halved tomatoes and halved radhishes 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 & mash the beans

Meanwhile, 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 frequently, 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 and 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. 

Cook & mash the beans
Make the sauce
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. 

Toast the tortillas
Cook the chicken
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. 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, mashed beans, cooked chicken, and salsa. Serve the tostadas garnished with the cheese and sliced green tops of the scallions. Enjoy!

Assemble the tostadas & serve your dish
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