This Black Bean and Roasted Chicken Tostada recipe may go down in the H2FaL Hall of Fame as one of our most favorite South of the Border creations.
The flavors blend together beautifully! The crispy, crunchy tortillas, to the creamy beans, flavorful chicken, tangy dressed romaine, and awesome roasted corn salsa.
Can’t get much better than that! And absolutely everything about the glorious tostada which has its history firmly anchored in Mexican and Tex-Mex cuisine!
HOW TO MAKE BLACK BEAN AND ROASTED CHICKEN TOSTADA
Frying up corn tortillas is so easy and produces such superior taste and texture from the store-bought variety.
You always need a good foundation, and these are certain to ground your tostadas into Mexican deliciousness.
We love fresh dried beans, but canned black beans are easily transformed into a lush, creamy and so flavorful topping.
Oh, these beans are so good, we could sit and eat them just as they are.
Let’s keep the flavor train going, folks! We’ve got more flavor to build on!
I just love a good salsa on anything I make that is Mexican, or Tex-Mex, or Cal-Mex, or Spanish, or eggs, or…well, the sky’s the limit.
And there are so many types of fantastic salsa! One of our favorites is Skillet Roasted Corn Salsa. This can easily be made a day or two in advance. The only problem is, resisting eating it all before you’re ready to make your tostadas!
Yes, it is that good!
PERFECT FOR ENTERTAINING
These tostadas are truly something special. I grew up eating tostadas and loved them so much. Once I decided to make them for the blog, I was committed to making to taking them up a few notches.
Both the Loon and I agree, these are as beautiful as they are delicious.
Try this Black Beans and Roasted Chicken Tostada recipe, and I’m pretty sure you’ll agree.
Now, run and get the fixins, and make this over-the-top delicious Black Beans and Roasted Chicken Tostada recipe!
Black Bean and Roasted Chicken Tostada
- 8 corn tortillas preferably yellow
- Vegetable oil enough for a depth of 3/4 inch for frying, plus 2 more tablespoons for the beans (can also use saved bacon grease for the beans instead of the oil)
- 1 medium onion chopped
- 3 cloves cloves minced
- 2 15 oz. cans of black beans liquid drained - reserve the liquid (don't throw it out, you'll need it).
- Kosher salt
- 2 cups chicken cooked and chopped, a rotisserie chicken from market works perfectly
- ¾ cup crema or sour cream thinned with a little milk
- 2 cups skillet roasted corn salsa
- 1 cup cotija cheese grated
- 2 tbsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
- 2 cups romaine lettuce sliced
MAKE THE TOSTADA SHELLS
- In a sturdy skillet, heat the vegetable oil over medium-high heat.
- When the oil is hot enough to make the edge of a tortilla sizzle excitedly, fry the tortillas one at a time by laying a tortilla in the oil, and after about 10 seconds, use tongs to flip it over. Continue to push down in the oil every few seconds. When the bubbling starts to stop and the tortilla has darkened a bit (usually about a minute of frying time), remove it from the oil and drain on paper towels.
- When fried just long enough, they will be completely crisp when cooled. You may need to test a couple at first, and adjust the heat until they cook just right.
PREPARE THE BEANS
- Place a medium-sized skillet over medium heat and add 2 tablespoons oil (or saved bacon grease).
- When hot, add the onion and cook, stirring often, until soft and starting to become golden about 7 minutes.
- Add the garlic and stir for 1 minute and then add the beans.
- Using a potato masher, or the back of a large wooden spoon, coarsely mash the beans, mixing in the onion and garlic as you go.
- Add the reserved bean liquid plus a little water to give the beans a soft consistency that barely holds its shape in a spoon.
- Taste and season with salt, typically about 1/4 teaspoon. Cover and set aside.
PREPARE THE TOPPINGS
- When you are ready to serve, set out the shredded chicken, the crema (or thinned sour cream), corn salsa and cheese.
- Gently re-heat the beans if necessary.
- Meanwhile, in a large bowl, mix together the vinegar and olive oil. Toss in the romaine and season with 1/4 teaspoon salt.
BUILDING THE TOSTADAS
- One by one, layer the tostadas by spreading each fried tortilla with about 2 heaping tablespoons of beans (if too thick, thin with a little water).
- Spread on two tablespoons of the chicken, and then about 1/4 cup of the dressed lettuce.
- Drizzle on a little of the crema (or sour cream), spoon a healthy tablespoon of the corn salsa on top, and sprinkle generously with the grated cheese.
- Arrange tostadas on a platter.