Smashed Black Bean & Chicken Tostadas
with Green Pepper, Pico de Gallo & Vegan Chipotle Lime Sauce
Can’t decide between the mouthwatering flavors of your favorite taco and the satisfying crunch-factor of a plate of nachos? Enter the tostada, aka the perfect marriage of the two. Here, you’ll toast tortillas in the oven for a flat, golden, crispy base. Then, you’ll layer on all your toppings—think creamy spiced black beans, melty Mexican cheeses, sautéed pepper and onion, homemade pico de gallo, and vegan chipotle lime sauce. Yep, it’s pretty safe to say these tostadas are a SMASH hit.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Tomato
¼ ounce
Cilantro
1 unit
Lime
1 unit
Long Green Pepper
1 unit
Black Beans
4 tablespoon
Vegan Chipotle Mayonnaise
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
1 tablespoon
Southwest Spice Blend
1 unit
Tex-Mex Paste
½ cup
Mexican Cheese Blend
(Contains: Milk)
10 ounce
Chicken Breast Strips
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4). Dice tomato. Roughly chop cilantro. Quarter lime. • In a small bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lime juice. Season with salt and pepper. • In a separate small bowl, combine vegan chipotle mayo with a squeeze of lime juice. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or beef; season with salt and pepper. Cook, stirring frequently, until lightly browned, 3-5 minutes (it will cook through in Step 5). Turn off heat; transfer to a plate. Wipe out pan.
• Halve, core, and thinly slice green pepper into strips. Drain and rinse beans. • Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, and half the Southwest Spice Blend (you’ll use the rest in the next step). Cook, stirring occasionally, until lightly charred and softened, 5-7 minutes. Season with salt and pepper. • Transfer to a plate. Reserve pan.
Use pan used for chicken or beef here.
• Heat same pan over medium-high heat. Add beans, Tex-Mex paste, remaining Southwest Spice Blend, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook, stirring occasionally, until liquid has mostly evaporated, 3-4 minutes. • Remove from heat; gently mash beans with a potato masher or back of a spoon. Stir in 1 TBSP butter (2 TBSP for 4) until melted. (TIP: If mixture is too thick, stir in a splash of water.) Season with salt and pepper.
• Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between 2 sheets for 4). Gently prick each tortilla in a few places with a fork. • Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, bake on top and middle racks; flipping tortillas and swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.
• Once tortillas are toasted, remove sheet from oven. Carefully spread each tortilla with smashed beans, then top with veggies and Mexican cheese blend. • Return to top rack until cheese melts, 2-3 minutes.
Add chicken or beef to tostadas along with veggies, then top with Mexican cheese blend. Return to top rack until chicken or beef is cooked through and cheese melts, 2-3 minutes.
• Divide tostadas between plates. Top with pico de gallo, vegan chipotle lime sauce, and remaining cilantro. Serve with remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
