Spicy Black Bean and Chicken Tostadas with Avocado, Lettuce and Sour Cream – The Bean Institute

Name: Spicy Black Bean and Chicken Tostadas with Avocado, Lettuce and Sour Cream – The Bean Institute
Ingredients: 3 tablespoons canola oil; 2 garlic cloves (peeled, finely chopped); 3½ cups (or 2 15-ounce cans) black beans, undrained; ½ teaspoon salt; water (as needed); 2 Serrano peppers (stemmed, seeded, minced); 3 cups iceberg lettuce (sliced ¼” thick); ¼ cup sour cream (reduced fat); 1 tablespoon hot sauce; 2 cups fajita chicken strips (heated); 12 corn tortillas (crisp-fried); 1 avocado (ripe, pitted, flesh scooped from skin, cut into ¼" pieces (optional)); 1 cup mozzarella cheese (part-skim, grated); ¾ cup cilantro (chopped, loosely packed)

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Spicy black beans mashed to perfection, simmered until thick and flavorful, perfect for a tasty side or topping.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beaninstitute.com.

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Ingredients

3 tablespoons canola oil
2 garlic cloves (peeled, finely chopped)
3½ cups (or 2 15-ounce cans) black beans, undrained
½ teaspoon salt
water (as needed)
2 Serrano peppers (stemmed, seeded, minced)
3 cups iceberg lettuce (sliced ¼” thick)
¼ cup sour cream (reduced fat)
1 tablespoon hot sauce
2 cups fajita chicken strips (heated)
12 corn tortillas (crisp-fried)
1 avocado (ripe, pitted, flesh scooped from skin, cut into ¼" pieces (optional))
1 cup mozzarella cheese (part-skim, grated)
¾ cup cilantro (chopped, loosely packed)