• Tostadas with Black Beans, Chicken, and Avocado


    Spicy black beans

    Yield: 12 tostadas

    • Ingredients
    • Canola oil
      3 Tbsp.
    • Garlic cloves, peeled, finely chopped or crushed through a garlic press
      2 ea.
    • Black beans, undrained
      4 cups
    • Salt
      ½ tsp.
    • Water
      as needed
    • Serrano pepper, stemmed and seeded, minced
      2 ea.


    • Ingredients
    • Iceberg lettuce, sliced ¼" thick
      3 cups
    • Sour cream
      ½ cup
    • Hot sauce
      1 Tbsp.
    • Fajita chicken strips, heated
      2 cups
    • Corn tortillas, crisp-fried
      12 ea.
    • Avocado, ripe, pitted, flesh scooped from skin, cut into ¼” pieces (optional)
      1 ea.
    • Mozzarella cheese, grated
      1 cup
    • Cilantro, chopped, loosely packed
      ½-¾ cup


    1. For the spicy black beans: Heat the oil in a medium skillet over medium heat. Add the garlic, stir for about a minute, and then add the beans. Mash with the back of a spoon until you have a coarse purée, then cook, stirring regularly, until thickened just enough to hold their shape in a spoon, about 10 minutes. Taste and season with salt and water, if needed. Turn the heat to the lowest setting.
    2. For the toppings: Set out your toppings. Place the lettuce in a large bowl. Mix together the sour cream and hot sauce. Drizzle the mixture over the lettuce and toss to combine.
    3. Spread each tostada with a portion of the beans. Top with fajita chicken strips. Top with portions of lettuce. Dot with avocado, if desired. Sprinkle generously with cheese and cilantro, and serve right away.