Smashed Black Bean & Chicken Tostadas

🥘 Ingredients

• black beans
  15 oz
• butter
  1 tbsp
• chopped chicken breast
  4 oz
• cilantro
  1 bunch
• flour tortillas
  2 unit
• lime
  1 unit
• long green pepper
  1 unit
• mexican cheese blend
  ½ cup
• olive oil
  2 tbsp
• onion
  1 unit
• sour cream
  ½ cup
• southwest spice blend
  1 packet
• tex-mex paste
  1 tbsp
• tomato
  1 unit

🍳 Cookware

• small bowl
• small bowl
• large pan
• baking sheet

1. 

   1

   onion tomato cilantro lime long green pepper black beans sour cream flour tortillas southwest spice blend tex-mex paste mexican cheese blend chopped chicken breast butter olive oil salt and pepper to taste water as needed

   onion: 1 unit, tomato: 1 unit, cilantro: 1 bunch, lime: 1 unit, long green pepper: 1 unit, black beans: 15 oz, sour cream: ½ cup, flour tortillas: 2 unit, southwest spice blend: 1 packet, tex-mex paste: 1 tbsp, mexican cheese blend: ½ cup, chopped chicken breast: 4 oz, butter: 1 tbsp, olive oil: 2 tbsp
2. 

   2

   Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 tbsp. Dice tomato. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice long green pepper into strips. Drain and rinse black beans.
3. 

   3

   In a small bowl , combine minced onion, diced tomato, half the cilantro, and a squeeze of lime juice. Season with salt and pepper. Set aside for pico de gallo.
4. 

   4

   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 for lime crema.
5. 

   5

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add green pepper strips, sliced onion, and half the southwest spice blend. Cook, stirring occasionally, until lightly charred and softened ⏱️ 6 minutes . Season with salt and pepper. Turn off heat; transfer to a plate.
6. 

   6

   Heat pan over medium-high heat. Add chopped chicken breast, black beans, tex-mex paste, remaining southwest spice blend, and ¼ cup water. Bring to a simmer and cook, stirring occasionally, until liquid has mostly evaporated ⏱️ 4 minutes .
7. 7

   Remove from heat; gently mash beans with a potato masher or back of a spoon. Stir in butter until melted. If mixture is too thick, stir in a splash of water. Season with salt and pepper.
8. 8

   Drizzle flour tortillas with remaining 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.
9. 9

   Bake on top rack, flipping halfway through, until lightly golden ⏱️ 5 minutes per side. Watch carefully to avoid burning.
10. 10

    Once tortillas are toasted, remove sheet from oven. Carefully spread each tortilla with smashed bean and chicken mixture, then top with sautéed veggies and mexican cheese blend.
11. 11

    Return to top rack until cheese melts ⏱️ 2 minutes .
12. 12

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