Black Bean Chicken Tostadas with Global Wok's Agave, Ginger & Sriracha Signature Sauce

🍽️
Serving Size
4 servings

⏱️
Prep Time
15 minutes

🔥
Cook Time
20 minutes

⭐
Difficulty
Easy

Crispy tostadas loaded with smoky black beans, tender glazed chicken, and the bold sweet-heat of Global Wok's Agave, Ginger & Sriracha Signature Sauce. This is weeknight dinner done right — fast, bold, and absolutely craveable.

Pro Tips

⏱️ Marinate longer for deeper flavor. Even 30 minutes makes a difference — overnight in the fridge takes it to the next level.
🍗 Use chicken thighs, not breasts. Thighs stay juicy and caramelize beautifully with the agave in the sauce.
🍅 Make the Pico de Gallo first. Letting it rest while you cook everything else allows the flavors to fully develop.
🔥 Don't skip the char. A little caramelization on the chicken is where the magic happens — resist the urge to move it too soon in the pan.
🌶️ Sauce it twice. Once in the marinade, once as a finishing drizzle. That second hit of Global Wok Agave, Ginger & Sriracha is what makes this dish unforgettable.
🥙 Assemble to order. Tostadas go soggy fast — build them right before serving for maximum crunch.

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

Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4 servings

Ingredients

For the CHICKEN:
1. 1 lb boneless, skinless chicken thighs
2. 3 tbsp Global Wok Agave, Ginger & Sriracha Signature Sauce (plus more for drizzling)
3. 1 tbsp olive oil
4. Salt & pepper to taste

For the BLACK BEANS:
1. 1 can (15 oz) black beans, drained and rinsed
2. 1 tsp cumin
3. 1 tsp smoked paprika
4. 1 tbsp lime juice
5. Salt to taste

For the PICO DE GALLO:
1. 2 roma tomatoes, diced
2. ¼ white onion, finely diced
3. 1 jalapeño, seeded and minced
4. ¼ cup fresh cilantro, chopped
5. 1 tbsp lime juice
6. Salt to taste

For the Tostadas:
1. 8 corn tostada shells
2. 1 cup shredded Mexican cheese blend
3. 1 cup shredded cabbage or slaw mix
4. 1 avocado, sliced
5. ¼ cup sour cream or Mexican crema
6. Fresh cilantro, for garnish
7. Lime wedges, for serving
8. Sliced jalapeños (optional)

Prep & Cooking Instructions

1. Marinate the Chicken: Toss chicken thighs with Global Wok Agave, Ginger & Sriracha Sauce, olive oil, salt, and pepper. Let marinate for at least 10 minutes (or up to 24 hours in the fridge).

2. Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook chicken 5–6 minutes per side until cooked through and nicely caramelized. Rest for 5 minutes, then slice or shred.

3. Make the Pico de Gallo: Combine diced tomatoes, onion, jalapeño, and cilantro in a bowl. Add lime juice and a pinch of salt. Toss well and let sit for at least 10 minutes to allow the flavors to meld.

4. Season the Black Beans: In a small saucepan over medium heat, warm black beans with cumin, smoked paprika, lime juice, and a pinch of salt. Mash slightly for a creamy texture. Keep warm.

5. Assemble the Tostadas: Spread a layer of seasoned black beans on each tostada shell. Top with shredded chicken, cabbage slaw, avocado slices, a spoonful of fresh Pico de Gallo, and a drizzle of crema.

6. Finish & Serve: Drizzle generously with more Global Wok Agave, Ginger & Sriracha Sauce. Garnish with fresh cilantro, jalapeños, and a squeeze of lime. Serve immediately.