Cinco de Mayo Tostadas!

Feliz Cinco de Mayo! So in celebration of this awesome holiday, we decided to throw the healthy cooking out the window for a night. These tostadas are very tasty (of course, many things fried are). It's a pretty easy and quick recipe. If you're in a super hurry, you could buy canned refried beans, and skip step 2 - I think the homemade kind below tastes better though. We got the recipe from Food Network. I actually used less oil than the original recipe called for the dressing (they called for 1/4 a cup) & it still tasted delicious. I used light sour cream too.

If you want to make it a healthy recipe, just wrap up all the toppings in a fresh tortilla instead of these fried ones. The sour cream/lime mixture is really good! I'd definitely suggest whipping it up for any Mexican meal. We had a hard time finding the adobo sauce (ended up finding it in the International section - of course :) One more thing that you may already know - I wasn't sure what julienned meant. As Michael informed me, it just means chopping into match-stick sized pieces. Enjoy!

Ingredients

• 2 tbsp. canola oil, plus more for frying
• 6 corn tortillas, preferably white
• Salt, to season
  
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/4 cup low-sodium chicken broth
• Freshly ground pepper, to season
  
• 1 clove garlic, minced
• 1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo)
• 1/4 cup fresh lime juice
• 2 teaspoons brown sugar
• 2 cups finely shredded green or red cabbage
• 6 radishes, julienned
• 1/4 cup fresh cilantro, roughly chopped
• 1/2 cup light sour cream
• 1/2 rotisserie chicken, skinned and shredded into large pieces

Directions

1. Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
2. Cool the oil slightly and discard all but 2 tablespoons.
3. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
   
4. Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Whisk in 2 tbsp. oil to make a dressing; add the cabbage, radishes and cilantro and toss.
5. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with pepper.
   
6. Top each tortilla with beans, chicken, cabbage salad and sour cream.