Chicken Tostadas with Spicy Mashed Black Beans Recipe

Pat chicken dry with paper towels and toss with cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking.

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot.

Add the seasoned chicken in an even layer.

Cook, without stirring, 3 to 4 minutes, or until lightly browned.

Add the chopped garlic, 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through.

Turn off the heat.

Taste, then season with salt and pepper if desired.

Transfer to plate and tent loosely with foil.

Return now-empty skillet to medium-high heat and add beans, tomatoes, and 2 tablespoons cilantro.

Cook, mashing beans with potato masher, until mixture is thickened and liquid has evaporated, about 5 minutes.

Season with salt and pepper to taste.

Arrange tostadas on serving platter.

Spoon 1/2 cup bean mixture onto each tostada.

Evenly distribute chicken, feta, radishes, and remaining 2 tablespoons cilantro over bean mixture.

Serve.

Chicken Tostadas with Spicy Mashed Black Beans Ingredients

2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced crosswise 1/2 inch thick
1 tablespoon ground cumin
Salt and pepper
2 tablespoons vegetable oil
1 (15-ounce) can black beans, rinsed
1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies
¼ cup coarsely chopped fresh cilantro
8 (5-inch) corn tostadas, warmed
2 ounces feta cheese, crumbled (1/2 cup)
2 radishes, trimmed, halved, and sliced thin