Chipotle Chicken Tostadas

Chipotle Chicken Tostadas

Five in 25

Serves 4

Five Ingredients

1.5 lbs. boneless, skinless chicken thighs

2 t chipotle powder (to taste)

6-8 Tostada shells (flat, fried corn tortillas)

2 cans of seasoned black beans

2 limes, zested and cut into wedges for serving/garnish

From the Pantry

2 cloves garlic, minced

2 T olive oil

Preheat the oven to 425F.

Place chicken thighs on a baking sheet. Drizzle with 1 T olive oil and season with salt and pepper and chipotle powder. Toss to thoroughly coat chicken in seasoning and bake for 15-20 minutes or until cooked through to 170F.

While chicken cooks, drain the beans but reserve the canning liquid. Add the remaining tablespoon oil to a skillet over medium heat and add the beans. Add a couple tablespoons of the canning liquid and begin to mash the beans. Add the garlic and lime zest. Continue mashing and adding canning liquid as needed until beans reach your desired consistency. Taste for seasoning and add salt and pepper as needed. Turn to low or set aside until ready to assemble tostadas.

Allow chicken to cool slightly then shred or dice into bite-sized strips or pieces.

To assemble the tostada, spread some of the refried beans onto the tostada shell and top with plenty of chicken. Squeeze on some fresh lime juice and serve immediately.

Some other great toppings/garnishes include: cheese, cilantro, hot sauce, lettuce, tomatoes etc.