Chicken Black Bean Tostadas


Black Bean Tostadas

Video taken from the channel: Frankie Celenza


Super Simple BLACK BEAN CHICKEN | Takeout Favourites

Video taken from the channel: Flo Lum



Video taken from the channel: Bea Gunn


Chicken and Black Bean Tostada with Avocado Cream

Video taken from the channel: simplecookingrecipes


Chicken and Black Bean Tostada with Avocado Cream

Video taken from the channel: American Heart Association


Quick Black Bean Tostadas | SAM THE COOKING GUY

Video taken from the channel: SAM THE COOKING GUY


Tostadas with Black Beans, Chicken, and Avocado

Video taken from the channel: The Culinary Institute of America

Heat oven to 375°F. Place tortillas (from dinner kit) on large cookie sheet. Spray both sides of tortillas with cooking spray. Bake 5 to 6 minute. Here, GOYA® Mini Corn Tortillas are fried until crispy-golden, and topped with creamy and convenient GOYA® Refried Black Beans, cabbage, chicken, pickled red onions and avocado.

Spread the tortillas with the beans, then top with the chicken and romaine. In a small bowl, whisk the sour cream with 2 tsp. water; drizzle over the tostadas. Top with salsa and cheese. Spread mixture evenly among 4 tostadas (about 2 tablespoons each). Top each tostada with 1/4 cup black beans, 6 tablespoons chicken (1 1/2 ounces), 1/4 cup romaine, 1/4 cup salsa, 2 tablespoons cheese and 1 1/2 teaspoons cilantro.

Serve each with a lime wedge to be squeezed over top of each tostada before eating. NOTE: No tostadas? No problem!Combine first 6 ingredients in a small bowl.

Spread about 1 1/2 tablespoons sour cream mixture onto each tostada. Top evenly with chicken and next 4. To assemble tostadas, spread 1/4 bean mixture over each tortilla (slightly less than 1/4 cup); top each with about 1/3 cup chicken mixture and sprinkle each with 1 tablespoon cheese. Bake until cheese melts and topping is hot, about 3 minutes. (Broil tostadas to brown cheese even more, if.

Combine shredded chicken, tomato, cilantro and cumin in small bowl. Season chicken mixture to taste with lime juice, salt and pepper. Arrange tostada shells on plates. Top with lettuce, guacamole. Makes 8 (4–6 servings) Here’s everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of.

Remove chicken from pan; let stand 5 minutes. Shred chicken with 2 forks. Place 1 tablespoon lime juice, adobo sauce, and beans in a microwave-safe bowl.

Cover with plastic wrap; microwave at HIGH 40 to 60 seconds or until thoroughly heated. Mash bean mixture with a fork; spread evenly over tostadas. Top evenly with chicken mixture and jicama.

Place the chicken pieces in a medium bowl and toss with the chili powder, cumin, salt and pepper. Heat the canola oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is starting to brown, 3 minutes.

Add the black beans, red bell pepper and corn.

List of related literature:

Typically, huevos rancheros are made with spicy black beans.

“The Hashimoto's Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet” by Karen Frazier
from The Hashimoto’s Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet
by Karen Frazier
Callisto Media Incorporated, 2015

Add black beans and next 4 ingredients; cook, stirring occasionally, 4 minutes or until thoroughly heated.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Combine the rice, beans, cumin and cilantro in a bowl, season to taste with salt and freshly ground black pepper and then divide the mixture between the two tortillas.

“Air Fry Genius” by Meredith Laurence, Jessica Walker
from Air Fry Genius
by Meredith Laurence, Jessica Walker
Walah! LLC, 2017

I love these refried black beans as a side to a Mexican dinner, topped with a little cotija and red onions.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

BLACK BEAN AND CORN QUESADILLAS Substitute 1 (15-ounce) can rinsed black beans and ½ cup frozen corn, thawed, for chicken.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Top with the remaining two tortillas and the remaining tomatillo mixture.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Heat precooked or canned black beans, adding ground cumin, chili powder, fresh oregano, and salt.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

The dish was described on the menu as “smoked chicken, black beans, corn, jalapeño Jack cheese, red peppers, and spinach wrapped inside a crispy flour tortilla,” and it was served with a creamy avocadoranch dipping sauce.

“The End of Overeating: Taking Control of the Insatiable American Appetite” by David A. Kessler
from The End of Overeating: Taking Control of the Insatiable American Appetite
by David A. Kessler
Rodale Books, 2010

Add the black beans, salsa, spring onion and coriander and cook until heated through, about 2 minutes.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

These tostadas have reduced oil content and good texture with less pillowing.

“Snack Foods Processing” by Edmund W. Lusas, Lloyd W. Rooney
from Snack Foods Processing
by Edmund W. Lusas, Lloyd W. Rooney
CRC Press, 2001

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Yes, my friends and I were just talking about the environmental effect of cutting back on livestock, this helps out tremendously
    ….typing this as, once again, the San Diego area is being hit by wildfires, a shoutout to our firefighters, we love you and stay safe

  • That looks absolutely delicious! I love asparagus, I’m amazed at how many people don’t know about the aftermath of eating asparagus! I only discovered it myself by accident, from a weird smell…I shall say no more!

  • Hi Flo, I’ve been following for about 6 months or so…not sure, just for sure before the pandemic��. I’ve learned so much about your childhood recipes and how to make them, and I really appreciate you sharing them. Finally decided to follow through to be a patron❤️

  • Can we cook the onions and esparagus first, then dish out and then cook the chicken and return the vegetables to the chicken to mix together. I found that it is less messy that way!

  • Howdy from St. Louis! This looks to be the second recipe of yours that I’ve very seriously wanted to make! I made your Salisbury Steak and it was very very good! I didn’t put a dimple in the bottom of the patties and they turned into tennis balls, but still great! Anyhow, I’m not yet a Patreon patron but am thinking about it so I watched your video and paused it while typing up a wordpad document like I did with the Salisbury Steak. It works! Thank you very very much for mentioning the amounts and measurements in your videos!!!! This looks very interesting! I’ve never used asparagus in anything but I do like it! I’ll let you know how it goes! Thanks for your great videos!!!!!!

  • Thank you for this recipe! I cooked this dish today, and your instructions were clear and easy to follow. The chicken comes out flavorful and moist. I used a commercial garlic black bean sauce and added some tofu. Delicious and easy to make.

  • Hi Flo, my dream is to get a wok. I need good knives too, mine the worse. I am not a big fan of beans I could leave out right…but maybe I be a big girl and try. LOL.

  • the only sadness I have, is this posted after my grocery outing for the day. will have to wait a few days to make cuz its too cold in Montreal today to run to the store again!

  • Looks yummy. While I like asparagus, my son doesn’t so, I would be inclined to use broccoli ’cause it’s my favourite vegetable. While I love you IP recipes, I certainly wouldn’t be adverse to some more stir fry recipes! ����

  • I actually thought those were green beans from the thumbnail and will be using it because I have so much from summery gardening. You guys really have the best simple home style Asian recipes, appreciate you keeping it basic to the clean light flavors. Healthy too.

  • Looks delicious! Can’t wait to try it after I season my wok. Not everyone has the after effect from eating asparagus, I don’t. Did you know it’s genetic?

  • Too bad the wheat and corn is this recipe will be nutrient-free, and will spike the poor diabetics blood glucose, leading to future Diabetic Complications, Heart Attacks, and Strokes

  • I use bourbon in place of the wine. It works well. I prefer thighs, too. I don’t care for dry breasts. I’m going to check online for the black beans. I can’t find them here.

  • I’m not going to lie. I’m in tears now because this totally reminds me of my mom and her cooking. She would make this often and it was the best. You don’t realize how much you miss your mom’s cooking until she’s no longer around to cook for you. I’m glad I found this channel.

  • Thanks for your work. You not only provide delicious recipes, in a way anyone can follow and cook along with you. Your humor and informational content in these videos,, and your “Frankie’s World” and “Struggle Meals” series, provide me a release from the stresses of the day, treating patients in the midst of this pandemic. I am a tremendous fan of your work. Thank you for all that you do.

    Dr. John L. Trench III
    Terre Haute, Indiana

  • I cooked along with the video last night for dinner. Delicious! It’s been impossible to find corn tortillas (at least in Chicago) so I got flour…only I didn’t realize they would puff in the oven. OOPS…my 5 year old said they were tostada UFOs.

  • I was reaching for the keyboard to say that Bourbon or whiskey are a good alternative to Chinese cooking wine when you said it. Ya done went and stole all my thunder, Flo!
    Happy New Year!

  • Do you ever make a jar of minced black bean and garlic covered in olive oil that you keep in the fridge? I think mine has been going for 15 years now. When it gets low, I make a fresh batch, scoop out the older stuff, put the newer batch at the bottom and the older stuff back on top. I steam fish with it, make spareribs, etc.. Everyone always wants to know what’s for dinner when I use that condiment..

  • Hello Flo and Dude! I made this recipe for Black Bean Chicken for my husband and and I last night. First bite we both smiled and exclaimed how delicious this was. I found a small Asian store here in Yuma AZ and was able to get both the Shao Hsing rice cooking wine and the fermented black beans. I think this was what gave us such an authentic taste. I did add mushrooms, but otherwise cooked it exactly as you directed. I’ll be making this again (and again, and again). I’d like to try other vegetables as you suggested. LOVE your channel!

  • Hey Flo and Dude,
    That just looks delicious! Please keep the wok stir-fry recipes coming! I love cooking with my Instant Pot when I’m in a hurry, but these wok stir-fries are even more special when you have some time I think… So many combinations of meat, veggies, and garlic and ginger. Thanks, and keep up the good work!
    Take care!

  • Finally asked the right guy at my oriental grocery and got a big container of black beans for $1.79… They cost over $10 on Amazon!

  • Sounds like I am the only one that ran into difficulties. As the chicken got near to being done, a “glaze” started to form on the bottom of the wok. It got thicker & darker as I cooked the onions & then added the beans, etc. We were still able to eat the chicken & beans (which was delicious), but I was left with a thick burned on layer on the bottom of the wok. I seasoned my wok carefully and stir the food in it like crazy when I’m cooking in it, but this always happens. BYW did you turn the heat down when you simmered the asparagus with the lid on?

  • I love your show! I find it interesting that as a Canadian you are using imperial measurements. I’m curious are you doing that for the benefit of your American audience, or is that common in Canada?

  • OMG, this brings back memories of my mom’s cooking. I remember her using the edge of her cleaver to pound the garlic with the black bean. She said this way they both will marry together the taste. Thank you for sharing this recipe with us. Going to make this only with green beans asparagus is out of season here in SoCal.

  • It is funny living in the US if you mention black beans it is something totally different. I brought turtle beans last time I traveled in SE Asia. I know the Chinese ones are soybeans and I have made the mistake of eating a spoonful right of a can one time before rinsing.

  • Made it yesterday with green beans. Success! Thank you! I was watching an older video. Where did you get your wooden salt container with the dual compartment? I was only able to find a 1 compartment box. Thanks again!

  • Fun format Frankie! Can’t wait to try this. For future live streams be careful about talking too loud when you’re holding the camera. The camera operator is much closer to the mic so their voice is louder. I think if you put on a wireless lav mic it would totally fix the issue and then the camera person can have fun participating without being too hot in the mix.

  • Happy New Year Flo and Dude. The recipe looks good. Nice change up in the opening, and nice “The Taste”. Looking forward to more VLogs from the LUMS.

  • This is my first like to you.
    Can you kindly make for us Filipino salad but with vegetable gelatin and NOT an animal gelatin. Coz I am vegetarian.
    Another question please: is fiesta salad different from boko salad?

  • Made this last night and it turned out so goooood! I didn’t have as much asparagus as needed, so I added some red bell peppers into the mix. The flavor actually reminded me of stir fries I would get a legit Chinese restaurant… I think it was the umami from the funky, fermented black beans was what made the flavor similar to restaurant style. I don’t have a wok, so I made it on a regular skillet with average stove top power, so imagine if I had a wok and higher BTUs to work with! LOL. Gotta put that on a wish list! Thanks again for an excellent recipe! I will definitely be making this again!

  • Looks delicious! How do you store the remaining beans, and since they’re fermented, I’m guessing they should keep for a long while?

  • I was wondering about your portable gas stove. I want to buy one but I’m not sure which one will be hot enough for wok cooking. My stove is not hot enough to achieve ‘wok hei’

  • I’ve enjoyed seeing your videos during this time. You’ve been inspiring over the past couple years, and it is really great seeing new content now. Love these basic how to make due healthy meals. Keep it up Frankie!

  • It amazes me that the shell doesn’t shatter as you are eating it. That looks great. Really enjoying these even though I am not able to watch live. Thanks from western Massachusetts

  • I won’t be able to watch any of these live, but I won’t miss them after the fact. I think 3-4 per week would be fantastic if that’s what you want to do!