Chipotle-Lime Chicken Tostadas

This is one of my favorite dishes, to eat & make.  As you may know, I hardly ever make the same dish twice.  I think it helps keep things interesting in the kitchen!  I think I've made this dish 6 times total, so that has to tell you something.

Please don't be intimidated by this dish, it is really easy and quick to make.  And the result is absolutely delicious.  The marinade is so simple, but so scrumptious, and the cabbage gives these a great crunch to contrast the beans! 

I should have stopped after eating 1 tostada last night, but it was just so good, I had to eat another one.  I was stuffed for the rest of the night, but it was sooo worth it.


Ingredients:
2 limes
2-3 chipotles in adobo sauce
1/2 cup orange juice
extra virgin olive oil
salt and pepper
1 lb Chicken breasts, cleaned and cut in half (so they cook faster, duh!)
1 package red cabbage/cole slaw mix
1 white onion, 1/2 thinly sliced, 1/2 diced
1 tablespoon chopped garlic
1 tablespoon ground cumin
1 can black beans
whole wheat tortillas
sour cream and avocado for toppings, if desired


Make the marinade: zest and juice both limes into a bowl (use a bowl big enough to hold the cabbage... just trying to help ya cut down on dishes to clean later!).  Finely chop the chipotle peppers, and add to the bowl.  Add the orange juice, 1/4 cup olive oil, and salt and pepper to taste.  Mix together. 

Place the chicken breasts in a Ziploc bag, and add 1/2 of the marinade.  Let sit in the fridge for about 30 minutes. 

Add the cabbage to the bowl with the remaining marinade.  Add the thinly sliced onion, and toss to combine all the ingredients.  Set aside.

Preheat a large pan over medium-high heat and add some olive oil.  Add the chicken breasts, and cook for about 7 minutes per side.  Remove the chicken breasts and chop into bite-size pieces, and add back to the pan to cook for another minute or 2.

Preheat another pan over medium-high heat, add a drizzle of olive oil, the diced onion, garlic, and cumin.  Let cook for about 2-3 minutes until the onions are soft.  Add the black beans (do not drain them) and cook for another 5-10 minutes.  Smash the black beans with the back of a wooden spoon to make a semi-puree.

Place a few tortillas directly on the rack of a 350 degree oven, and cook for about 8 minutes until browned and crisp.  

And voila!  You're done!  Spread some of the black beans on the tortilla, top with some of the cabbage, then add some diced chicken on top.  Top with avocado and sour cream.

You will need a fork & knife, or you can just eat as a soft taco like Mr HP did.  He did NOT want to fool with a fork & knife!