Tostadas with Chipotle Black Beans
Baked tortillas make a crispy base for leftover chipotle chicken and a spicy (or not) slaw. Skip the silverware - the messiness of eating tostadas is part of th
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 mealplans.cooksmarts.com.
Cooking tools:
- Oven
- Stove
- Baking sheet
- Skillet
- Pastry brush
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1/2 cup Spiced yogurt (leftover from Tuesday)
- 1 tsp Sriracha (opt)
- 1 tsp Brown sugar
- 6 oz Coleslaw mix (or sub with shredded cabbage and carrots)
- 3 Radishes, matchsticks
- 2 Tbsp Cilantro, chopped
- 1/2 Limes, wedges
- 1 Avocados, chopped
- 4 oz Queso fresco (sub grated cheddar), crumbled
- ~3 cups Chipotle black beans (leftover from Mon)
- 8 Corn tortillas (6-inch; sub flour)
- 2 tsp Cooking oil
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