Black Bean & Chicken Tostadas

Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Tostadas belong in the taco family but are baked or fried flat instead of folded over. They make a perfect raft for melted cheese, tangy chipotle black beans and shredded chicken. Serve it with a creamy green aji verde sauce and crunchy slaw to bring it all together for a Mexican taste bomb. See front cover of the book for a photograph of this dish.

Preparation: 30 Minutes
Cooking: 25 Minutes


  • vegetable stock (optional)
  • 3 boneless, skinless chicken breasts
  • 200 ml (7 fl oz) Smoky ancho chilli salsa (, or purchase ready-made)
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, finely chopped
  • 2 x 400 g (14 oz) tins black beans, drained and rinsed
  • 45 ml ( fl oz) cider vinegar
  • 2 teaspoons ground cumin
  • 1 tablespoon soft brown sugar
  • 3 teaspoons chipotle purée


  • 12 fresh corn tortillas
  • 2 tablespoons vegetable oil, for brushing
  • 100 g ( oz) sharp white Cheddar cheese, grated


Preheat the oven to 190°C (375°F) or 210°C (415°F) fan forced. Bring a saucepan of water or vegetable stock to a boil. Add the chicken breasts and boil for 3 minutes. Remove from the heat and cover with a lid. Allow to stand in the liquid for 20 minutes, then remove the chicken.

Allow the chicken to cool for 10 minutes, then shred and put the meat in a bowl. Pour the Mexican salsa over the chicken and toss together. Season with salt and pepper and transfer to a frying pan to reheat later.

Heat the oil in a large frying pan. Add the garlic and sauté over medium heat for a few minutes until golden. Add the beans and heat through for a few minutes. Add the vinegar, cumin and a good teaspoon of salt. Cook for a further 2 minutes or until the liquid is reduced by half. Add the soft brown sugar and chipotle purée and stir. Let the mixture cook for another 5 minutes and then remove from heat.

Make the tostadas just before eating. Brush both sides of the tortillas with the vegetable oil. Spread them in a single layer on two baking trays. Bake for 7 minutes until golden, then sprinkle the cheese over the tortillas. Cook for another 2 minutes until the cheese is melted.

While the tortillas are cooking, reheat the chicken in a frying pan over low heat until warmed through.

Serve the warm tostadas topped with a big spoonful of beans, chicken, creamy aji verde sauce and the crunchy slaw. Serve Mexican hot sauce separately and provide plenty of napkins.