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


 

BLACK BEAN TOSTADAS WITH QUESO FRESCO | QUICK & SIMPLE MEXICAN FOOD | Bea Gunn

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.

[email protected]

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9 comments

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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! ����