Servings: 4

These fresh, crunchy, colorful tostadas are the perfect showcase for shredded leftover white meat from Citrus-Marinated Roasted Chicken, which is gently and briefly reheated with a bit of the pan juice from the recipe. Didn’t make the roast chicken this past weekend? No problem. A store-bought rotisserie chicken will do; just sub in a lower-salt chicken broth for the pan juice.

Ingredients

8 6-inch corn tortillas
1 Tbs. olive oil; more for the tortillas
Kosher salt
1/2 cup sour cream
1/4 cup finely chopped fresh cilantro
3 Tbs. fresh lime juice (from 2 large limes)
1/2 medium yellow onion, chopped (1 cup)
1 tsp. cumin seeds
1 15-oz. can black beans, drained and rinsed
1/2 Tbs. minced canned chipotle chile (about half a medium chile)
1/4 cup reserved pan juice from Citrus-Marinated Roasted Chicken or lower-salt chicken broth
4 cups shredded leftover white meat chicken from Citrus-Marinated Roasted Chicken (from about 2 breasts)
2 small bunches radishes, trimmed and thinly sliced (about 1 cup)
1 cup finely sliced romaine lettuce or green cabbage
Crumbled queso cotija or feta cheese

Calories (kcal) : 710
Fat Calories (kcal): 300
Fat (g): 34
Saturated Fat (g): 9
Polyunsaturated Fat (g): 6
Monounsaturated Fat (g): 15
Cholesterol (mg): 140
Sodium (mg): 570
Carbohydrates (g): 50
Fiber (g): 8
Protein (g): 49

Preparation

Position a rack in the center of the oven and heat the oven to 400°F.
Lightly brush both sides of the tortillas with oil and arrange them in a single layer on two large heavy-duty baking sheets. Lightly season the tortillas with salt and bake, swapping and rotating the pans halfway through, until golden-brown and crisp, about 15 minutes.
Meanwhile, in a small bowl, stir the sour cream, cilantro, lime juice, and 1/4 tsp. salt. Cover with plastic wrap and refrigerate.
Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion and cumin seeds and cook, stirring, until the onion is tender and golden-brown, about 8 minutes. Add the beans and chile and stir until heated through. Stir in 2 Tbs. of the reserved pan juice and 1/4 cup water; bring to a simmer. Using a potato masher, coarsely mash the bean mixture and then season to taste with salt.
Combine the chicken and the remaining 2 Tbs. pan juice in another 3-quart saucepan over low heat. Cover and cook, stirring often, until the chicken is hot, about 2 minutes.
Arrange 2 tortillas on each of 4 large plates. Spread the bean mixture over the tortillas. Top with the chicken, and then the radishes and lettuce. Spoon some of the cream over the tostadas, sprinkle each with cheese, and serve.

Serve with your favorite salsa.

(9 ratings) Read Reviews

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IN THIS RECIPE
Corn Tortillas
IN THIS RECIPE
Sour Cream
IN THIS RECIPE
Cilantro
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Rhubarb

Reviews

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Reviews (10 reviews)

Krispie | 10/30/2019
I made this again, this time with a leftover roast chicken tossed with a bit of chipolte powder. I used the street taco sized corn tortillas to make the tostadas and that was a huge hit. The perfect size for everyone. I will be making this again soon.
Krispie | 08/11/2018
This was very tasty! I couldn’t find radishes at the local store and I think they would have made a significant difference. I used a rotisserie chicken and upped the flavor by addding a little chipolte and a little fresh lime. Served this for company and if I hadn’t burned the tostadas, this would have been amazing!
Magic70 | 02/05/2013
We really enjoyed these, but did alter it somewhat. Used some left over home cooked pinto beans, took advice from one of the comments & used only 1 pan. Also layered homemade fresh tomato salsa with onion, cilantro & lime on top of chicken/bean mixture, so just used plain sour cream globs topped with the cheese. Radishes really make a difference!
Bquart | 11/11/2012
I thought these were very tasty but very messy to eat! Definitely not date night food! A great tasting way to cook beans, and all the components were good but I think I will eat the rest on less crispy tortillas.

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