Smashed Black Bean & Chicken Tostadas

🥘 Ingredients

• Tex-Mex paste
  2 unit
• black beans
  2 unit
• butter
  1 tbsp
• chopped chicken breast
  20 oz
• cilantro
  ¼ ounce
• cooking oil
• flour tortillas
  12 unit
• lime
  2 unit
• long green pepper
  2 unit
• mexican cheese blend
  1 c
• olive oil
  1 tbsp
• onion
  2 unit
• pepper
• salt
• sour cream
  6 tbsp
• southwest spice blend
  2 tbsp
• tomato
  2 unit
• water
  4 tbsp

🍳 Cookware

• small bowl
• small bowl
• large pan
• potato masher
• baking sheet

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all 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 long green pepper into strips. Drain and rinse black beans . In a small bowl , combine the 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 and a squeeze of lime juice. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   onion: 2 unit, tomato: 2 unit, cilantro: ¼ ounce, lime: 2 unit, long green pepper: 2 unit, black beans: 2 unit, salt, pepper, sour cream: 6 tbsp
2. 

   2

   Before cooking chicken, open the package of chopped chicken breast and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the chicken; 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. Heat a drizzle of oil in the same pan over medium-high heat. Add green pepper, onion, and half the southwest spice blend . Cook, stirring occasionally, until lightly browned and softened, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a plate.

   chopped chicken breast: 20 oz, cooking oil, southwest spice blend: 2 tbsp
3. 

   3

   Heat the pan used for veggies over medium-high heat. Add beans, Tex-Mex paste , remaining Southwest Spice Blend, and water over medium-high heat. Bring to a simmer and cook until liquid has mostly evaporated, 3-4 minutes. Remove from heat; gently mash beans with a potato masher . Stir in butter until melted. Season with salt and pepper.

   Tex-Mex paste: 2 unit, water: 4 tbsp, butter: 1 tbsp
4. 

   4

   Drizzle flour tortillas with olive oil ; brush or rub to coat all over. Arrange on a baking sheet in a single layer. 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. TIP: Watch carefully to avoid burning and the flipping.

   flour tortillas: 12 unit, olive oil: 1 tbsp
5. 

   5

   Once tortillas are toasted, remove sheet and spread each tortilla with smashed beans. Add the chicken and veggies, then top with mexican cheese blend . Return to oven until cheese melts and chicken is cooked through, 2-3 minutes.

   mexican cheese blend: 1 c
6. 

   6

   Divide tostadas between plates. Top with remaining cilantro, lime wedges, and a sprinkle of salt if desired. Pico de gallo and lime crema spooned over tostadas before serving. Chicken is fully cooked when internal juice temperature reaches 165 degrees.