Black Bean, Avocado & Chicken Tostadas Recipe
by Eleanor Maidment
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Easy
For the topping, mash the avocado with the back of a fork in a mixing bowl. Stir in the lime zest and juice, mayonnaise and salt, then stir in the spring onions, coriander and chilli. Stir through the chicken and taste, adding more lime juice and salt as needed.
Tostadas are crispy, flat tortillas, although you could serve these simply as tacos. The avocado and chicken topping is inspired by a Venezuelan recipe and is really vibrant and fresh. It’s a fantastic way to use up leftovers from a roast.
Pulse by Eleanor Maidment, published by Ryland Peters & Small (£20 Photography by Mowie Kay © Ryland Peters & Small
Ingredients for the black bean, avocado & chicken tostadas Serves: 4
- 400g black beans, drained and rinsed
- 1 tbsp olive oil
- 1–2 tsp chipotle paste
- 12 small tacos or tortillas
- 200g shredded white cabbage
- 1 lime, cut into wedges
Ingredients for the avocado & chicken topping
- 2 avocados, chopped (about 150g prepared weight)
- finely grated zest and juice of 1 lime
- 2 tbsp mayonnaise
- 1/2 tsp sea salt
- 3 spring onions, finely chopped
- large handful of coriander, leaves chopped, plus extra to garnish
- 1 green or jalapeño chilli, deseeded and finely chopped, plus extra slices to garnish
- 200g shredded, cooked chicken
Method for black brean, avocado & chicken tostadas
- Place the black beans in a small saucepan with a pinch of salt, the oil, chipotle paste and 1 tablespoon water. Cook over a medium heat for 2–3 minutes, then crush very roughly with a potato masher; set aside off the heat.
- You can heat the tacos in a pan or in an oven preheated to 200°C/180°C fan/400°F/Gas 6. Either dry fry in a frying pan over a high heat for about 1 minute on each side, or brush with a little oil and lay them on a baking tray (not overlapping) and bake for 8–10 minutes, turning halfway. They should be a little crisp.
- On to each taco spread some of the black beans, then top with a heap of the avocado and chicken. Garnish with extra sliced chilli, coriander leaves and a little shredded cabbage too. Serve with lime wedges for squeezing over.
About the author
Leith's School of Food and Wine graduate Eleanor Maidment is a freelance food editor, recipe writer and consultant. She has been writing, developing and editing recipes for 15 years and has contributed to numerous websites, books and magazines.
