Chicken and Black Bean Tostadas

Chicken and Black Bean Tostadas

• 1 red onion, thinly sliced

• 1 cup vinegar

• 1 tsp. salt

• 1 Tbs. sugar

• 1 lb. boneless skinless chicken breast

• 1/2 onion, diced

• 4 cloves garlic

• 1 - 4 oz can green chilis

• 1 - 15 oz. container black beans, drained and rinsed

• Vegetable oil

• 6 small tortillas

• Top with avocado, cotija cheese, and your favorite store bought slaw.

First make the pickled red onions by bringing vinegar, water, salt, and sugar to a boil. Pour over sliced red onion in a large bowl, and let mixture sit for at least 20 minutes or if not eating on the same day, until the mixture comes to room temperature.

In large saute pan add the chicken and fill the pan halfway with water. Cover and cook over medium heat for 8 to 10 minutes or until cooked through and water has evaporated. Remove from pan and in the same pan add the oil and onion and cook until translucent. Add the garlic and cook for another 30 seconds. Remove half of the onion mixture and set aside. To the pan add the green chili and cook for another 30 seconds.

Shred the chicken with two forks then add to the pan and toss well and taste for salt and pepper. Remove but keep warm. In the same add the reserved onion mixture as well as the black beans and cook for about 4 to 6 minutes or until the beans become soft. Roughly mash them with a spoon.

Fill a stainless steel pan halfway with oil. Warm the oil over medium high heat to about 365°F and then working in batches add the tortillas and fry until golden brown, about 1 to 2 minutes per tortilla

Assemble the tostadas by adding a layer of black beans, a little chicken, pickled red onion and then top with avocado, store bought slaw and cotija cheese.

Makes 6 tostadas