Black Bean Chicken Tostadas

Name: Black Bean Chicken Tostadas
Prep time: 15M
Total time: 25M
Yield: 4 Servings
Ingredients: 1 small red onion, thinly sliced; ¼ cup GOYA® Cider Vinegar; 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; 1 tsp. GOYA® Turbinado Brown Sugar; 1 ½ cups shredded deli-roasted chicken; 2 chipotle peppers from 1 can (12 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped; GOYA® Corn Oil, for frying; 8 GOYA® Mini Corn Tortillas; 1 can GOYA® Refried Black Beans; 2 cups thinly shredded cabbage or shredded lettuce; 1 ripe avocado, halved, pitted, peeled and diced; GOYA® Salsa Verde; GOYA® Salsa Taquera; Lime wedges

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A crunchy and delicious crowd-pleaser! Here, GOYA® <a title="Mini Corn Tortillas – Taquitos" href="https://goya.com/en/products/pantry/tortillas#mini-corn-tortillas-taquitos" data-udi="https://goya.com/en/products/pantry/tortillas#mini-corn-tortillas-taquitos">Mini Corn Tortillas</a> are fried until crispy-golden, and topped with creamy and convenient GOYA® <a title="Refried Black Beans" href="https://goya.com/en/products/beans-and-grains/canned-beans/refried-beans-central-american-style#refried-black-beans" data-udi="https://goya.com/en/products/beans-and-grains/canned-beans/refried-beans-central-american-style#refried-black-beans">Refried Black Beans</a>, cabbage, chicken, pickled red onions and avocado. Totally irresistible!

Total Time

25m

Prep Time:15m

Yields:4 Servings

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Ingredients

small red onion, thinly sliced

¼ cup

GOYA® Apple Cider Vinegar

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1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 tsp.

GOYA® Brown Sugar Cane – Piloncillo

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1 ½ cups

shredded deli-roasted chicken

chipotle peppers from 1 can (12 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped

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GOYA® Corn Oil, for frying

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GOYA® Mini Corn Tortillas – Taquitos

1 can
(16 oz.)

GOYA® Refried Black Beans

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2 cups

thinly shredded cabbage or shredded lettuce

ripe avocado, halved, pitted, peeled and diced

GOYA® Salsa Verde

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GOYA® Salsa Taquera

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Lime wedges

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Directions

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Step 1

Toss together red onion, vinegar, Adobo seasoning and brown sugar. Let stand for 15 minutes; drain well.

Step 2

Meanwhile, toss together chicken and chipotles until well coated; set aside. Pour enough oil into skillet to come 1/2 inch up side; heat over medium heat. Working in batches, fry tortillas for 2 to 3 minutes or until golden brown and crisp; transfer to paper towel-lined tray.

Step 3

Top tostadas with refried beans, cabbage, chicken mixture, pickled red onions and avocado. Serve with Salsa Verde, Salsa Taquera and lime wedges.

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