Chicken Tostadas with Black Beans and Cilantro-Lime Cream

Ingredients

• 8 6-inch corn tortillas
• 1 Tbs. olive oil; more for the tortillas
• Kosher salt
• 1/2 cup sour cream
• 1/4 cup finely chopped fresh cilantro
• 3 Tbs. fresh lime juice
• 1/2 medium yellow onion, chopped
• 1 tsp. cumin seeds
• 1 15-oz. can black beans, drained and rinsed
• 1/2 Tbs. minced canned chipotle chile
• 1/4 cup reserved pan juice from Citrus-Marinated Roasted Chicken or lower-salt chicken broth
• 4 cups shredded leftover white meat chicken from Citrus-Marinated Roasted Chicken
• 2 small bunches radishes, trimmed and thinly sliced
• 1 cup finely sliced romaine lettuce or green cabbage
• Crumbled queso cotija or feta cheese

Directions

1. Set a rack in the middle of the oven and preheat it to 400°F. Brush the tortillas lightly with oil on both sides, then lay them out in a single layer on 2 large heavy-duty baking sheets. Sprinkle them lightly with salt and bake until crisp and golden-brown, about 15 minutes, switching the pans’ positions and turning them around midway through.
2. While the tortillas bake, mix the sour cream, cilantro, lime juice, and 1/4 tsp. salt in a small bowl. Cover the bowl with plastic wrap and chill it in the refrigerator.
3. Warm the olive oil in a 3-quart saucepan over medium heat. Stir in the onion and cumin seeds, and cook until the onion has softened and turned golden-brown, about 8 minutes. Add the beans and chile, stirring until everything is warmed through. Pour in 2 Tbs. of the reserved pan juice and 1/4 cup water, then bring the mixture to a simmer. Mash the beans roughly with a potato masher, and add salt to taste.
4. In a second 3-quart saucepan, combine the chicken with the remaining 2 Tbs. pan juice over low heat. Cover the pan and cook, stirring frequently, until the chicken is heated through, about 2 minutes.
5. Place 2 tortillas on each of 4 large plates. Spread the bean mixture onto the tortillas, then add the chicken, followed by the radishes and lettuce. Drizzle some of the cream over the top, finish each tostada with cheese, and serve.