Chicken, Black Bean, and Goat Cheese Tostadas
Prep Time: 55 minutes
Cook Time: 0 minutes
Total Time: 55 minutes
Serves: 6
This vibrant and delicious Chicken, Black Bean, and Goat Cheese Tostadas recipe is perfect for a quick weeknight dinner, a weekend brunch, or a crowd-pleasing summer meal. The combination of tender chicken, creamy goat cheese, hearty black beans, and fresh vegetables makes this dish a flavorful hit that everyone will enjoy. The tostadas are topped with a refreshing salad and a zesty lime dressing, bringing balance to the richness of the other ingredients. Whether you’re serving a family or hosting a small gathering, these tostadas are sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Red onion, chopped | 1 |
| Jalapeno chiles, seeded and chopped | 2 |
| Chili powder | 1 tsp |
| Ground cumin | 1/2 tsp |
| Black beans (canned or cooked) | 2 cups |
| Fresh lime juice | 2 tbsp |
| Olive oil (for chicken) | 2 tbsp |
| Boneless chicken breasts | 4 |
| Chili powder (for chicken) | 1 tsp |
| Ground cumin (for chicken) | 1/2 tsp |
| Romaine lettuce, chopped | 1 1/2 cups |
| Radicchio, chopped | 1 1/2 cups |
| Fresh cilantro leaves | 3/4 cup |
| Corn tortillas | 6 |
| Olive oil (for frying) | 1/4 cup |
| Fresh lime juice (for salad) | 1 tbsp |
| Water (for beans) | 1/4 cup |
| Fresh cilantro (for garnish) | 2 tbsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 710.5 kcal |
| Fat Content | 41.5 g |
| Saturated Fat | 13.6 g |
| Cholesterol | 102.5 mg |
| Sodium | 295.1 mg |
| Carbohydrates | 42.3 g |
| Fiber | 12.6 g |
| Sugar | 2.7 g |
| Protein | 43.8 g |
Instructions
Make the Black Beans:
- Heat 2 tbsp of olive oil in a medium saucepan over medium-low heat.
- Add the chopped red onion and jalapeno chiles, stirring occasionally. Cook until the onion turns translucent, about 8 minutes.
- Stir in 1 tsp of chili powder and 1/2 tsp of ground cumin, cooking for about 30 seconds to release their aroma.
- Add the black beans and 2 tbsp of fresh lime juice. Stir well and cook until heated through, about 4 minutes. As you stir, lightly mash some of the beans with a spoon to create a creamy texture.
(Optional: You can prepare this step up to 1 day ahead. Just cover and refrigerate the beans until ready to use.)
Prepare the Chicken:
- In a large skillet, heat 2 tbsp of olive oil over high heat.
- Add the boneless chicken breasts and season them with salt and pepper. Cook for about 3 minutes, stirring occasionally, until the chicken is almost cooked through.
- Sprinkle the chicken with 1 tsp of chili powder and 1/2 tsp of ground cumin. Stir well to coat the chicken, then cook for another 30 seconds until fully cooked.
- Remove the skillet from the heat and set the chicken aside.
Make the Salad:
- In a large bowl, combine the chopped romaine lettuce, radicchio, and fresh cilantro leaves. Toss gently to combine.
- Heat 1/4 inch of olive oil in a medium skillet over medium-high heat until it begins to smoke slightly.
- Add the corn tortillas, one at a time, and fry them until they are crisp and golden, about 30 seconds per side.
- Drain the fried tortillas on a paper towel-lined plate. Repeat with the remaining tortillas.
- Once all the tortillas are fried, drizzle 1/4 cup of olive oil over the salad mixture. Toss the ingredients to combine. Season with salt and pepper to taste.
- Add 1 tbsp of lime juice to the salad, tossing again to distribute evenly.
Assemble the Tostadas:
- Rewarm the black beans over medium-low heat. If they are too thick, thin them with a little bit of water until they reach your desired consistency.
- Place a fried tortilla on each plate as the base for your tostada.
- Spread a generous amount of the warmed black beans over each tortilla.
- Sprinkle the black beans with crumbled goat cheese for a creamy texture and tangy flavor.
- Top the bean and cheese layer with the prepared salad, followed by the cooked chicken.
- Garnish with freshly made guacamole and a sprinkle of fresh cilantro leaves.
- Serve immediately and enjoy!
Tips for Success:
- For a spicier kick, leave the seeds in the jalapeno chiles or add more chili powder to taste.
- You can substitute the goat cheese with feta or cotija cheese for a different flavor profile.
- The black bean mixture can also be made ahead and stored in the refrigerator for up to 3 days.
These Chicken, Black Bean, and Goat Cheese Tostadas are a great balance of protein, fiber, and healthy fats, making them not only satisfying but also nutritious. The combination of warm and crispy tortillas, flavorful beans, and tender chicken makes for a memorable meal that can be enjoyed by everyone at your table. Perfect for a casual summer dinner or a tasty brunch option, these tostadas are sure to become a new family favorite!
