Chipotle Chicken Tostadas with Mashed Black Beans  & Spiced Sweet Potatoes

Chipotle Chicken Tostadas

with Mashed Black Beans & Spiced Sweet Potatoes

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tostadas are a beloved Latin American dish whose name is a reference to the toasted tortillas at its base. These feature our take on refried beans and tender chicken cooked with fiery chipotle chile paste—whose smoky heat is complemented by the warming spices on our side of roasted sweet potatoes.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Chipotle Chicken Tostadas with Mashed Black Beans  & Spiced Sweet Potatoes
Title
time-saving
tips & techniques
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the sweet potatoes lengthwise, then thinly slice crosswise. Transfer to the sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the sweet potatoes roast, thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Peel and roughly chop 2 cloves of garlic.

Cook & mash the beans:
3 Cook & mash the beans:

While the sweet potatoes continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the beans, remaining spice blend, and 1/4 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, 2 to 4 minutes, or until slightly thickened. Turn off the heat and stir in 1 tablespoon of olive oil. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan. 

Cook the chicken:
4 Cook the chicken:

Pat the chicken 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 chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Toast the tortillas:
5 Toast the tortillas:

While the chicken cooks, place the tortillas on a separate sheet pan. Drizzle with 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. 

Finish & serve your dish:
6 Finish & serve your dish:

Assemble the tostadas using the toasted tortillas, mashed beans, and cooked chicken. Serve the tostadas with the roasted sweet potatoes. Garnish with the queso blanco (crumbling before adding) and sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the sweet potatoes lengthwise, then thinly slice crosswise. Transfer to the sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the sweet potatoes roast, thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Peel and roughly chop 2 cloves of garlic.

Prepare the remaining ingredients:
Cook & mash the beans:
3 Cook & mash the beans:

While the sweet potatoes continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the beans, remaining spice blend, and 1/4 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, 2 to 4 minutes, or until slightly thickened. Turn off the heat and stir in 1 tablespoon of olive oil. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan. 

4 Cook the chicken:

Pat the chicken 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 chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the chicken:
Toast the tortillas:
5 Toast the tortillas:

While the chicken cooks, place the tortillas on a separate sheet pan. Drizzle with 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. 

6 Finish & serve your dish:

Assemble the tostadas using the toasted tortillas, mashed beans, and cooked chicken. Serve the tostadas with the roasted sweet potatoes. Garnish with the queso blanco (crumbling before adding) and sliced green tops of the scallions. Enjoy! 

Finish & serve your dish:
Browse Steps
1 of 6