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Chicken Tostadas with Black Beans and Cilantro-Lime Cream

Jeanne Kelley
  • minutes
  • Serves 4

INGREDIENTS

4 cups

White meat chicken from citrus

1 15 ounce can

Black beans

1/2 tbsp

Chipotle chile, canned

1/4 cup

Cilantro, fresh

2

small bunches Radishes

1/4 cup

Reserved pan juice from citrus

1 cup

Romaine lettuce or green cabbage

1/2

Yellow onion, chopped (1 cup), medium

3 tbsp

Lime juice, fresh

1

Kosher salt

1 tbsp

Olive oil

1 tsp

Cumin seeds

8

6-inch corn tortillas

1

Queso cotija or feta cheese

1/2 cup

Sour cream