Smashed Black Bean & Chicken Tostadas
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Smashed Black Bean & Chicken Tostadas

Smashed Black Bean & Chicken Tostadas

with Green Pepper, Pico de Gallo & Lime Crema

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 tangy lime crema. Yep, it’s pretty safe to say these tostadas are a SMASH hit.

Allergens:
Milk
Soy
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Onion

1 unit

Tomato

¼ ounce

Cilantro

1 unit

Lime

1 unit

Long Green Pepper

1 unit

Black Beans

3 tablespoon

Sour Cream

(Contains Milk)

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

Chopped Chicken Breast

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories1080 kcal
Fat50 g
Saturated Fat18 g
Carbohydrate94 g
Sugar14 g
Dietary Fiber13 g
Protein58 g
Cholesterol165 mg
Sodium2070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Strainer
Baking Sheet
Potato Masher
Large Pan

Instructions

Prep & Make Toppings
1

• 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. Halve, core, and thinly slice green pepper into strips. Drain and rinse beans. • 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 sour cream 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.

Cook Veggies
2

• 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. Turn off heat; transfer to a plate.

Before cooking veggies, open package of chicken* and drain off any excess liquid. 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. Drain any excess grease from pan, then cook through the rest of this step as instructed.

Make Smashed Beans
3

• Heat pan used for veggies over medium-high heat. Add beans, Tex-Mex paste, remaining Southwest Spice Blend, and 1⁄4 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.

Toast Tortillas
4

• 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.

Build Tostadas
5

• 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.

Serve
6

• Divide tostadas between plates. Top with pico de gallo, lime crema, and remaining cilantro. Serve with remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.