Yucatán chicken tostadas with charred shishito peppers and refried beans

Gluten-Free Friendly, Soy-Free, Family-Friendly, Protein Plus

2 Servings, 680 Calories/Serving

25–40 Minutes

These Yucatán-inspired tostadas boast big flavor, thanks to chicken cooked in our custom achiote sauce and some earthy refried pinto beans seasoned with a bit of cumin.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 organic yellow onion
¼ pound organic shishito or other mini peppers
8 Mi Rancho 100% corn tortillas
10 ounces boneless skinless chicken breast strips
Sunbasket Yucatán simmer sauce base (achiote paste - fresh orange juice - fresh lime juice)
½ cup cooked pinto beans
½ teaspoon cumin
1 ounce queso fresco

Nutrition per serving

Calories 680, Total Fat 30g (38% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 1080mg (47% DV), Total Carb. 62g (23% DV), Fiber 20g (71% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 45g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and cook the vegetables

Peel and thinly slice the onion.
Remove the stems from the shishito peppers.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons [2 to 4 tsp] oil until hot but not smoking. Add the onion and peppers, season with salt and pepper, and cook, stirring occasionally, until the onion is starting to soften and the peppers are shiny and starting to char and blister, 4 to 6 minutes. Transfer to a plate and season with salt and pepper. Add more oil between batches if needed. Wipe out the pan.
While the vegetables cook, prepare the tortillas.

Crisp the tortillas

In another large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, add the tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Do not clean the pan.

Prep and cook the chicken

Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.

In the same pan used for the tortillas, if dry, add 1 to 2 teaspoons [2 to 4 tsp] oil. Warm over medium-high heat until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring once or twice, until lightly browned and almost cooked through, 5 to 7 minutes. Add more oil between batches if needed. [Return all the chicken to the pan.] Reduce the heat to medium and stir in the Yucatán simmer sauce base and 1 to 2 tablespoons water. Cook until the chicken is cooked through and the sauce is warm, 1 to 2 minutes.
While the chicken cooks, start the beans.

Cook the refried beans

Rinse the pinto beans.
Measure ¼ teaspoon [½ tsp] cumin; save the rest for another use.

In the same pan used for the vegetables, combine the beans, ¼ teaspoon [½ tsp] cumin, and ¼ cup [½ cup] water and season with salt and pepper. Cook over medium heat, gently mashing the beans to form a coarse paste, until warmed through, 1 to 2 minutes. Remove from the heat.

Serve

Transfer the tortillas to individual plates. Spoon on the beans, top with the chicken, and garnish with the onion and shishito peppers. Crumble the queso fresco on top and serve.

Kids Can!

Measure the water for the chicken and beans.
Rinse the beans.
Measure the cumin.
Crumble the queso fresco.
Assemble their own tostadas.

View full recipe details