Mexican tostadas | Reader's Digest Australia

Name: Mexican tostadas | Reader's Digest Australia
Ingredients: 2 chicken breasts, about 500 g in total, skinned; 2 tablespoons extra virgin olive oil2 red capsicums, seeded and coarsely chopped; 1 onion, coarsely chopped; 2 cloves garlic, thinly sliced; 1 tablespoon mild chilli powder; 2 teaspoons paprika; 1 teaspoon ground cumin; 1 can chopped tomatoes, about 400 g; pinch of sugar; salt and pepper; 8 corn tortillas; 1 can borlotti or pinto beans, about 425 g; 1 tomato, diced to serve; pickled jalapeño chillies (optional); 125 g iceberg lettuce, shredded; 8 radishes, sliced; ⅓ cup (90 g) sour cream; Tabasco or other hot chilli sauce

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Tostadas comes from the Spanish word for toasted – in Mexico it refers to flat, crisply toasted corn tortillas, topped with all sorts of savoury things. Chicken with beans and salad is a favourite....

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Ingredients

2 chicken breasts, about 500 g in total, skinned
2 tablespoons extra virgin olive oil2 red capsicums, seeded and coarsely chopped
1 onion, coarsely chopped
2 cloves garlic, thinly sliced
1 tablespoon mild chilli powder
2 teaspoons paprika
1 teaspoon ground cumin
1 can chopped tomatoes, about 400 g
pinch of sugar
salt and pepper
8 corn tortillas
1 can borlotti or pinto beans, about 425 g
1 tomato, diced to serve
pickled jalapeño chillies (optional)
125 g iceberg lettuce, shredded
8 radishes, sliced
⅓ cup (90 g) sour cream
Tabasco or other hot chilli sauce