Chicken and Black Bean Tostados
Kimmi
ingredients
Tostados- 1 15-ounce can black beans, drained and rinsed
- 2-3 cups cooked chicken breasts, shredded
- 2 Roma tomatoes, chopped
- 1/4 cup chopped fresh cilantro
- 1 teaspoons ground cumin
- Juice of one lime
- 2 green onions, chopped
- 1/4 cup vegetable oil
- 8 corn tortillas
- Pico de Gallo
- Guacamole
- 1 cup crumbled queso fresco or seco (crumbled Mexican cheese)
- 6 plum tomatoes, seeded and diced
- 1/2 cup minced onion
- 1 jalapeño chile, minced (seeds and ribs removed for less heat)
- 2 tablespoons fresh lime juice
- Coarse salt
directions
Tostados
In a bowl, combine the black bean, chicken breasts, tomatoes, cilantro, cumin, lime juice, and green onions. Heat 1 tablespoon oil in skillet; add corn tortillas, one at a time, and cook for 30 seconds per side. Place on paper towels to drain. While still hot, top with chicken mixture, Pico, guacamole, and crumbled cheese. Serve immediately.
Pico De Gallo
In a bowl, combine tomatoes, onion, jalapeño, and lime juice. Season with salt, and mix to combine. Let stand 15 to 30 minutes to allow the flavors to develop.
Source: Kimmi Jerman
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