Chicken and Black Bean Mojo Tostadas with Pickled Onions

Name: Chicken and Black Bean Mojo Tostadas with Pickled Onions
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Cuban
Ingredients: 0.25 pound cooked chicken (shredded); 0.5 tablespoon olive oil; 1 clove garlic (minced); 0.125 teaspoon ground cumin; 0.125 teaspoon dried oregano; 0.25 cup chicken broth; 0.5 tablespoon lime juice; 0.25 teaspoon salt (divided); 0.125 teaspoon black pepper; 2 corn tortillas; 1 tablespoon vegetable oil (for frying tortillas); 0.5 cup black beans (rinsed and drained); 0.25 cup red onion (thinly sliced); 1 tablespoon white vinegar; 0.5 teaspoon sugar; 1 tablespoon fresh cilantro (chopped, for garnish)

Crispy corn tortillas topped with seasoned shredded chicken, savory black beans, and tangy pickled red onions for a quick and flavorful Cuban-inspired handheld meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 1
Cuisine: Cuban
Difficulty: Easy
Cost: $3.04/serving

Dietary

Soy-Free
Nut-Free
Dairy-Free
Gluten-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

0.25 pound cooked chicken (shredded)
0.5 tablespoon olive oil
1 clove garlic (minced)
0.125 teaspoon ground cumin
0.125 teaspoon dried oregano
0.25 cup chicken broth
0.5 tablespoon lime juice
0.25 teaspoon salt (divided)
0.125 teaspoon black pepper
2 corn tortillas
1 tablespoon vegetable oil (for frying tortillas)
0.5 cup black beans (rinsed and drained)
0.25 cup red onion (thinly sliced)
1 tablespoon white vinegar
0.5 teaspoon sugar
1 tablespoon fresh cilantro (chopped, for garnish)

Instructions

First, prepare quick pickled red onions. In a small bowl, combine 1/4 cup thinly sliced red onion, 1 tablespoon white vinegar, 1/2 teaspoon sugar, and a pinch of salt. Stir well and let sit for at least 5 minutes, stirring occasionally.
Heat 1/2 tablespoon olive oil in a small skillet over medium heat. Add 1 minced garlic clove, 1/8 teaspoon ground cumin, and 1/8 teaspoon dried oregano. Cook for 30 seconds until fragrant.
Stir in 1/4 pound shredded cooked chicken, 1/4 cup chicken broth, 1/2 tablespoon lime juice, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a simmer and cook until liquid is mostly absorbed, about 5 minutes. Remove from heat.
While chicken simmers, heat 1 tablespoon vegetable oil in a separate small skillet or cast-iron pan over medium-high heat. Fry 2 corn tortillas, one at a time, for 1-2 minutes per side until crisp. Drain on a paper towel and sprinkle with a pinch of salt.
Warm 1/2 cup rinsed and drained black beans in a small saucepan or microwave until heated through.
Assemble the tostadas: Spread a layer of warm black beans on each crispy tortilla. Top with the mojo chicken, then scatter a generous amount of pickled red onions. Garnish with 1 tablespoon chopped fresh cilantro if desired.

Notes

Using pre-cooked shredded chicken (like rotisserie chicken) makes this recipe even faster. Tostadas are best eaten immediately as they lose crispness over time.

Nutrition (per serving)

Calories: 599
Protein: 35.5 g
Carbohydrates: 59.4 g
Fat: 23.9 g
Fiber: 7 g
Sodium: 1828 mg
Saturated Fat: 3.6 g
Sugar: 6.7 g
Cholesterol: 73 mg