Black Bean Chicken Tostadas

Black Bean Chicken Tostadas


Black Bean Chicken Tostadas

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La Cocina Goya

A crunchy and delicious crowd-pleaser! Here, GOYA® Mini Corn Tortillas are fried until crispy-golden, and topped with creamy and convenient GOYA® Refried Black Beans, cabbage, chicken, pickled red onions and avocado. Totally irresistible!

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small red onion, thinly sliced


shredded deli-roasted chicken


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

GOYA® Corn Oil, for frying

2 cups

thinly shredded cabbage or shredded lettuce


ripe avocado, halved, pitted, peeled and diced

Lime wedges

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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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