2medium boneless skinless chicken breasts6 to 8oz each, if thick, cut across the center, then into strips
1 15ozcan low-sodium or organic black beans
1 10ozcan Ro-tel Diced tomatoes with green chiles
1/4fresh chopped cilantro
2ozfeta or Mexican queso cheesecrumbled
1avocado sliced for topping
Limesour cream, and salsa also make for great toppings. OMG, this salsa
Tortillasfried in a little oil, drained, and kept warm in a clean kitchen towel.
Heat the il in a large skillet over medium-high heat. Rub the chicken with the cumin, 1/2 teas salt and pepper. Place the chicken into the skillet and cook, until browned on all sides, 5 to 7 minutes. Remove from the skillet and cover with foil to keep warm.
Add the beans to the skillet over the heat and add the tomatoes, and 2 tbs of the cilantro. Allow to cook, mashing the beans, until most of the liquid has evaporated and everything has thickened (make thinner with a little water or cook longer if you like your beans thicker). Season with salt and pepper as needed.
Serve the beans over the fried tortillas with the chicken on top. Allow your dinner party to garnish as desired with the cheese and radishes. Serve the remaining fresh cilantro in a small dish to allow guests to add the final touches to their tostadas.