Recipes

CHICKEN, BLACK BEAN AND GOAT CHEESE TOSTADA SALADS
  • Ingredients
  • Beans:
  • 1 medium red onion
  • 2 jalapeno chilies
  • 2 tablespoons vegetable oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 (15-ounce) cans black beans,
  • rinsed and drained
  • 2 tablespoons fresh lime juice
  • Chicken:
  • 4 boneless skinless chicken breast halves
  • 2 tablespoons vegetable oil
  • 1-1/2 teaspoons chili powder
  • 3/4 teaspoon ground cumin
  • Salad:
  • 1 small head romaine lettuce
  • 3/4 cup cilantro leaves
  • 1/4 cup vegetable oil
  • 1 tablespoon fresh lime juice
  • Tostadas:
  • 6 small flour tortillas
  • 1/2 cup vegetable oil
  • 8 ounces soft goat cheese, crumbled
  • 1/2 cup purchased salsa
  • 6 fresh cilantro sprigs
Directions
  1. For beans, chop onion
  2. Trim stem ends off chilies and scoop out seeds and membrane
  3. Finely dice
  4. Saute the onion and chilies in oil in a medium saucepan over medium heat until tender, about 8 minutes
  5. Add chili powder and cumin and then beans and lime juice
  6. Cook until heated through, stirring and mashing beans slightly with a spoon, about 4 minutes. For chicken, trim and cut into large dice
  7. Heat vegetable oil in a medium nonstick skillet over medium high heat
  8. Toss chicken with chili powder, cumin, salt and pepper and add to skillet
  9. Toss until cooked through
  10. Remove from heat
  11. For salad, cut lettuce across into thin shreds
  12. Just before serving toss lettuce with cilantro, oil and lime juice
  13. Season to taste with salt and pepper
  14. Cut tortillas in half and then crosswise into 1-inch strips
  15. Fry tortillas strips in oil until crisp
  16. Drain well on paper towels
  17. To assemble, arrange tortillas on six plates
  18. Spoon beans over and top with goat cheese
  19. Mound salad on top and then chicken, salsa and a sprig of cilantro for each.


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