Black Bean Chicken Tostadas

Yield: 4 servings (8 tostadas) | Prep: 15 min | Cook: 20 min | Difficulty: Easy

Crispy baked tostada shells loaded with smoky black beans, shredded Korean BBQ chicken, fresh pico de gallo, and a drizzle of Global Wok Agave, Ginger & Sriracha sauce. A bold sweet heat fusion that’s weeknight-fast and crowd-pleasing every time.

Pro Tips

⏰ Shortcut: Use rotisserie chicken — just shred and toss in Korean BBQ sauce. Dinner in 10 minutes.
🌶️ Kick it up: Add sliced jalapeños or a splash of Blackberry Habanero sauce for extra heat.
🧀 Cheese tip: For extra melt, pop assembled tostadas under the broiler for 1–2 minutes before adding cold toppings.
🌿 Make it vegetarian: Skip the chicken and double the black beans, or add roasted sweet potato cubes.
🍺 Pairs with: A cold Mexican lager, agua fresca, or a spicy margarita.

Refried Black Bean Chicken Tostadas with Global Wok Agave, Ginger & Sriracha

Korean BBQ Signature Sauce with Gochujang - Medium Spice Level

Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients

• 8 tostada shells
• 1 lb boneless, skinless chicken breast
• 1 can (15 oz) refried black beans
• 1/2 cup Global Wok Agave, Ginger & Sriracha Signature Sauce
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup shredded Mexican cheese blend
• 1/4 cup sour cream
• 1/4 cup diced red onion
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Prep & Cooking Instructions

1. Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat.

2. Cook chicken for 6-7 minutes per side until fully cooked (internal temperature 165°F). Remove from heat and let rest for 5 minutes.

3. Dice or shred the cooked chicken and toss with 1/4 cup of Global Wok Agave, Ginger & Sriracha Sauce. Set aside.

4. In a small saucepan, warm the refried black beans over medium-low heat, stirring occasionally. Add remaining olive oil if needed for smoother consistency.

5. Warm tostada shells in the oven at 350°F for 3-5 minutes until crispy.

6. To assemble: Spread a generous layer of warm refried black beans on each tostada shell.

7. Top with the glazed chicken, shredded lettuce, diced tomatoes, cheese, red onion, and a dollop of sour cream.

8. Drizzle with additional Global Wok Agave, Ginger & Sriracha Sauce to taste.

9. Garnish with fresh cilantro and serve with lime wedges.

Tip: The sweet agave and warming ginger in the sauce perfectly balance the heat of sriracha while complementing the earthy black beans!