Anthony’s Chipotle Chicken & Bean Tostadas

1 Prepare the ingredients & make the salsa

• Remove the honey from the refrigerator to bring to room temperature.

• Place an oven rack in the center of the oven; preheat to 450°F.

• Wash and dry the fresh produce.

• Peel and roughly chop 2 cloves

  of garlic.

• Thinly slice the scallions,

  separating the white bottoms and hollow green tops.

• Drain and rinse the beans.

• Halve the tomatoes.

• Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling.

• In a bowl, combine the halved tomatoes and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

• In a separate bowl, combine the honey (kneading the packet before opening), 1 tablespoon of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

2 Cook & mash the beans

• In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.

• Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened.

• Add the drained beans and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 4 to 5 minutes, or until slightly thickened.

• Turn off the heat; stir in the sour cream. Taste, then season with salt and pepper if desired.

• Transfer to a bowl and cover with foil to keep warm.

• Rinse and wipe out the pan.

3 Toast the tortillas
• Meanwhile, place the tortillas on

a sheet pan.

• Using a fork, prick the tortillas all over to prevent air bubbles from forming. Drizzle with olive oil and season with salt and pepper; turn to coat.

• Toast in the oven 4 to 6 minutes, or until lightly browned
and crispy.

• Remove from the oven.

4 Cook & finish the chicken

• Meanwhile, pat the chicken dry with paper towels; season with salt and pepper.

• In the same pan, heat a drizzle of olive oil on medium-high until hot.

• Add the seasoned chicken in
an even layer. Cook, without
stirring, 2 to 3 minutes, or until
lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through.

• Turn off the heat. Add the sauce and stir to coat. Taste, then season with salt and pepper if desired.

CUSTOMIZED STEP 4 If you chose Beyond Chicken®

• -  Line a sheet pan with foil.

• -  Place the tenders on the foil.

• -  Bake 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.*

• -  Remove from the oven. Immediately season with salt.

• -  Transfer to a cutting board. When cool enough to handle, halve crosswise.

• -  Transfer to a bowl. Add the sauce and stir to coat. Taste, then season with salt and pepper if desired.

5 Assemble the tostadas & serve your dish

• Assemble the tostadas using the toasted tortillas, mashed beans, finished chicken,
and salsa.

• Serve the tostadas garnished with the cheese and sliced green tops of the scallions. Enjoy!