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Spicy Black Bean Chicken Tostada
Prepared by: Executive Chef Heber Rivera - Intermountain Utah Valley Hospital
Yield: 5 Servings
Gluten Free
Ingredients: 1¼ cups Black Beans,Drained,Rinsed
2 tbsp. Jalapeno Pepper,Seeded,Diced
1 tbsp. Fresh Garlic,Chopped
1¼ cups Fresh Tomato,Diced
¾ tsp. Ground Cumin
3¾ cups Chicken Breast,Cooked
½ cup Red Pepper,Diced
2½ cups Whole Corn,Frozen,Thawed
1 tbsp. Cholula Hot Sauce
1¼ cups Fresh Tomato,Diced
½ cup Fresh Cilantro,Chopped
10 each 6” Tostada Shell
1¼ cups Mozzarella Cheese,Shredded
3 cups Romaine Lettuce,Shredded
5 each Fresh Cilantro,Sprigs
Salsa Fresca
Ingredients: 10 each Roma Tomatoes
1½ each Yellow Onion, Quartered
1½ each Fresh Jalapeno Pepper
¾ tsp. Black Pepper
2 tbsp. Fresh Cilantro
Preparations:
1. Combine black beans, jalapeno, tomatoes, garlic and cumin in a food processor; pulse until smooth.
2. In a sauce pan, over low-med heat, slowly heat the bean mixture, stirring often.
3. Combine the diced chicken, peppers, corn tomato, and cilantro; toss with the hot sauce.
Salsa Fresca 4. Preheat oven to 400F.
5. Place the Roma tomatoes, onions and jalapeno on a sheet pan; roast until the skins are brown and blister.
6. Place all ingredients, including the spices in a blender, blend until combined; chill.
Plate Assembly:
Divided evenly, spread black bean mixture over each tostada shell.
Add the chicken mixture, and top each tostada with 2 tbsp. mozzarella cheese and 2 tbsp. salsa per tostada.
Serve with romaine lettuce, and cilantro.
650 Calories/ 440 mg Sodium/ 26.5% Cal/Fat
