Best 5 Chicken And Black Bean Guacamole Tostadas Recipes

Tantalize your taste buds with the vibrant flavors of Mexican cuisine in these delectable tostada recipes. Featuring a delightful combination of crispy tostada shells, succulent chicken, and creamy black bean guacamole, these dishes offer a symphony of textures and flavors. From the classic Chicken and Black Bean Guacamole Tostadas to the tantalizing Chipotle Chicken and Avocado Tostadas, each recipe promises a unique culinary experience. With step-by-step instructions and a treasure trove of recipe tips, this article is your ultimate guide to crafting these mouthwatering tostadas at home. Embark on a culinary journey and discover the art of creating these delectable Mexican delights.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND BLACK BEAN TOSTADAS

Chicken and Black Bean Tostadas image

Provided by Food Network Kitchen

Categories main-dish

Time 58m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup canola oil, plus more for frying
4 corn tortillas, preferably white
Kosher salt
1 (15.5-ounce) can black beans, drained and rinsed
1 teaspoon ground cumin
1/4 cup low-sodium chicken broth
Freshly ground pepper
1 clove garlic, minced
1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo)
1/4 cup fresh lime juice
2 teaspoons brown sugar
2 cups finely shredded green or red cabbage
1 bunch radishes (about 6), julienned
1/2 bunch fresh cilantro, roughly chopped
1/2 cup sour cream
1/2 rotisserie chicken, skinned and shredded into large pieces

Steps:

Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
Top each tortilla with beans, chicken, cabbage salad and sour cream.

CHICKEN TOSTADAS

Chicken Tostadas image

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 6 main course servings

Number Of Ingredients 30

Ingredients

Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)r
Kosher salt and freshly ground black pepper
Refried Beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or Guacamole, recipe follows
2 cups Salsa Cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
2 tablespoons olive oil
1/4 medium Spanish onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic, minced
One 15.5-ounce can pinto beans (with liquid), mashed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 tablespoons)
1/4 jalapeno, seeded and minced
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.

CHICKEN AND BLACK-BEAN GUACAMOLE TOSTADAS

Chicken and Black-Bean Guacamole Tostadas image

Make and share this Chicken and Black-Bean Guacamole Tostadas recipe from Food.com.

Provided by Juenessa

Categories Chicken Breast

Time 15m

Yield 4 tostadas

Number Of Ingredients 14

Ingredients

1 large ripe avocado, peeled, pitted
4 teaspoons fresh lime juice
2/3 cup canned black beans, rinsed, drained
2 green onions, chopped
hot pepper sauce (such as Tabasco)
2 cooked chicken breast halves, shredded (about 1 3/4 cups)
1 tomatoes, seeded, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
lime juice
4 purchased tostadas (crisp corn tortillas)
2 cups shredded lettuce
2/3 cup crumbled mild goat cheese (such as Montrachet) or 2/3 cup feta cheese (such as Montrachet)
purchased salsa

Steps:

Place avocado in medium bowl.
Add lime juice and mash until almost smooth. Mix in beans and green onions.
Season guacamole to taste with hot sauce, salt and pepper.
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 and chicken mixture.
Sprinkle with goat cheese. Spoon salsa over and serve.

Nutrition Facts : Calories 209.3, Fat 12.5, SaturatedFat 2.3, Cholesterol 23.2, Sodium 189.7, Carbohydrate 14.7, Fiber 7.7, Sugar 1.6, Protein 12

BLACK BEAN TOSTADAS

Black Bean Tostadas image

I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!

Provided by Nellie Fiorenzi

Categories World Cuisine Recipes Latin American Mexican

Time 20m

Yield 8

Number Of Ingredients 13

Ingredients

1 (16 ounce) can refried black beans
1 (16 ounce) can black beans
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
8 corn tostada shells
2 cups shredded Monterey Jack cheese
¼ cup salsa, or as desired
¼ cup shredded lettuce, or as desired
¼ cup sour cream, or as desired
¼ cup guacamole, or as desired

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 28.3 mg, Fat 14.4 g, Fiber 7.9 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 813.5 mg, Sugar 1.9 g

CHICKEN AND BLACK-BEAN GUACAMOLE TOSTADAS

Chicken and Black-Bean Guacamole Tostadas image

Provided by Marie Samples

Categories Bean Cheese Chicken Tomato No-Cook Quick & Easy Avocado Bon Appétit New York

Yield Serves 4

Number Of Ingredients 14

Ingredients

1 large ripe avocado, peeled, pitted
4 teaspoons fresh lime juice
2/3 cup canned black beans, rinsed, drained
2 green onions, chopped
Hot pepper sauce (such as Tabasco)
2 cooked chicken breast halves, shredded (about 1 3/4 cups)
1 tomato, seeded, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
Lime juice
4 purchased tostada shells (crisp corn tortillas)
2 cups shredded lettuce
2/3 cup crumbled mild goat cheese (such as Montrachet) or feta cheese
Purchased salsa

Steps:

Place avocado in medium bowl. Add lime juice and mash until almost smooth. Mix in beans and green onions. Season guacamole to taste with hot sauce, salt and pepper.
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 and chicken mixture. Sprinkle with goat cheese. Spoon salsa over and serve.

Tips:

Use fresh ingredients: Fresh avocados, ripe tomatoes, and crisp lettuce will make your tostadas taste their best.

Don't overcook the chicken: Chicken should be cooked through but still juicy. Overcooked chicken will be dry and tough.

Mash the avocados with a fork: This will give the guacamole a chunky texture. If you prefer a smoother guacamole, use a food processor or blender.

Season the guacamole to taste: Add salt, pepper, lime juice, and cilantro to taste. You can also add other spices, such as cumin or chili powder, if desired.

Assemble the tostadas just before serving: This will prevent the tostadas from getting soggy.

Conclusion:

Chicken and black bean guacamole tostadas are a delicious and easy-to-make meal. They're perfect for a quick lunch or dinner, or as an appetizer for a party. With a few simple ingredients, you can create a flavorful and satisfying meal that everyone will enjoy.