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January 6, 2010 / Sarah

National Bean Day

Black Bean Tostadas
Adapted from Cooking Light

1/2 cup chopped peeled avocado
1/2 cup chopped seeded tomato
1/4 cup thinly sliced green onions
2 tablespoons plus 2 teaspoons lime juice, divided
1/2 teaspoon salt, divided
2 tablespoons water
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
4 (8-inch) whole wheat tortillas
2 boneless, skinless chicken breasts
3/4 cup Monterey Jack cheese
1 cup shredded romaine lettuce
1/2 cup fat-free sour cream

  1. Preheat oven to 350 degrees.  Sprinkle the chicken breasts with salt, pepper, cumin, coriander, and ancho chili powder.  Bake for 30 minutes, flipping half way through.
  2. To prepare salsa, combine avocado, tomato, green onions, 2 teaspoons lime juice, and 1/4 teaspoon salt.  Toss gently, and set aside.
  3. Combine water, 2 tablespoons lime juice, cumin, 1/4 teaspoon salt, ground red pepper, and black beans in a blender; process until smooth.
  4. When chicken is cooked, preheat the broiler.  Spread the chicken when it is cool enough to handle.
  5. Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.
  6. Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream.


Leave a Comment
  1. krislennen / Jan 7 2010 1:00 pm

    Great post. I love black beans and your recipe seems delish (I’m adding it to my Iphone notes!!).

    I’d love to see more posts with recipes using beans. They’re under appriciated but really good for you.


  2. Sarah / Jan 14 2010 9:09 pm

    I love beans too and usually have at least one meal a week with them (although, not all will be posted on here since they aren’t necessarily part of the project).

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