Name: Chicken Tostadas with Spicy Mashed Black Beans
Total time: 30 min
Yield: Serves 4
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; 1/4 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

Why This Recipe Works

We add Ro-tel Diced Tomatoes & Green Chilies and fresh cilantro to the mashed black beans to contribute both texture and flavor.

Before You Begin

Serve with sour cream and lime wedges.

Instructions

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. Cook chicken until browned and cooked through, 5 to 7 minutes. 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.