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Tostadas are a beloved Latin American dish whose name is a reference to the toasted tortillas at its base. These feature our take on refried beans and tender chicken cooked with fiery chipotle chile paste—whose smoky heat is complemented by the warming spices on our side of roasted sweet potatoes.

Ethan Mick

with Mashed Black Beans  & Spiced Sweet Potatoes

Chipotle Chicken Tostadas

Chopped Chicken Breast

Flour Tortillas

15-Ounce Can Black Beans

Scallions

Garlic

Sweet Potatoes

Queso Blanco

Chipotle Chile Paste

Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the** sweet potatoes** lengthwise, then thinly slice crosswise. Transfer to the sheet pan. Drizzle with olive oil; season with salt, pepper, and **half the spice blend**. Toss to coat; arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the sweet potatoes:

While the sweet potatoes roast, thinly slice the **scallions**, separating the white bottoms and hollow green tops. Drain and rinse the **beans**. Peel and roughly chop **2 cloves of garlic.**

Prepare the remaining ingredients:

While the sweet potatoes continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **sliced white bottoms of the scallions**; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the **beans**, **remaining spice blend**, and **1/4 cup of water** (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 2 to 4 minutes, or until slightly thickened. Turn off the heat and stir in **1 tablespoon of olive oil**. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Cook & mash the beans:

Pat the **chicken** dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the **seasoned chicken** in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the **chopped garlic**, **2 tablespoons of water**, and **as much of the chile paste as you’d like**, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the chicken:

While the chicken cooks, place the **tortillas** on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven.

Toast the tortillas:

Assemble the tostadas using the **toasted tortillas**, **mashed beans**, and **cooked chicken**. Serve the **tostadas** with the **roasted sweet potatoes**. Garnish with the **queso blanco** (crumbling before adding) and **sliced green tops of the scallions**. Enjoy!