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Chicken & black bean tostadas


  • Oil, season and cook the chicken on a preheated BBQ (or ridged grill). Then chop up the meat when cool enough to handle and set aside. 
  • To make the dressing, put the vegie oil, cider vinegar, ½ cup stock, the cinnamon, sugar, dried oregano, seasonings and garlic in a pot. Mix well and bring to the boil. Then turn down the heat and simmer for 5-10 mins until reduced quite a bit. 
  • Heat a little fresh oil in a heavy-bottomed pan and gently sauté the red onion, stirring now and again. 
  • Add the black beans with a little stock and briefly cook, before adding 1 tbsp chopped coriander. 
  • At the same time, spray the tortillas on one side with oil and cook until crispy on the BBQ or grill, oiled side down first. 
  • When ready, toss the chicken in the dressing. 
  • To serve, spread the black bean mixture on each tortilla, mound the chicken in the centre, spoon a dollop of sour cream on top and sprinkle with chopped coriander.


  • 6 boneless, skinless chicken thigh fillets
  • olive oil spray
  • sea salt & freshly ground pepper
  • ¼ cup vegetable oil
  • ¼ cup cider vinegar
  • ¾ cup chicken stock
  • ¼ tspn ground cinnamon
  • a good pinch of sugar
  • ½ tspn dried oregano
  • 4 garlic cloves, crushed
  • 1 large red onion, sliced
  • 2 cups coarsely mashed black beans
  • 3 tbsp chopped fresh coriander
  • 4 tortillas
  • sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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