Tuesday, June 7, 2011

Chicken Tostadas with Black Bean and Corn Salsa

Today has been kind of a funky day (not that you know what that means) and I’m not really feeling like writing a whole long description. I still wanted to post this recipe just because it was so tasty and I haven’t posted in a while. You should try it tonight for dinner!

Chicken Tostadas with Black Bean and Corn Salsa
Adapted from Zesty by Michele Cranston

Serves 4

Olive oil
1 garlic clove, minced
1 tbsp ground cumin
1 orange bell, finely diced
1 c. fresh corn (or frozen, thawed)
1 c. cooked black beans
2 tbsp chopped chives
1 tbsp agave nectar
2 boneless, skinless chicken breasts
Salt and pepper
Crispy tostada shells
Shredded lettuce, sour cream and any other desired toppings

1. Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add garlic, cumin and bell pepper and heat until cumin is fragrant. Add in corn and black beans. Continue to cook, stirring occasionally, for 5 more minutes. Remove from heat and stir in chives and agave. Let cool in a bowl until ready to eat.
2. Cut each chicken breast into 3 pieces, then pound with a mallet to ½ in. thick. Season each piece with salt and pepper. Heat 2 tbsp more oil and cook chicken until lightly browned on each side and cooked all the way through. Remove to a plate and let sit for 5 minutes. Shred chicken with two forks into bite-sized pieces.
3. To assemble, place tostada shell on a plate. Top with chicken, then salsa, then any of the desired toppings.



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