Chipotle Spiced Chicken Breast & Black Bean Tostadas
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Chipotle Spiced Chicken Breast & Black Bean Tostadas

with Cheddar and Tomato Salsa

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

240 grams

Diced British Chicken Breast

1 unit(s)

Medium Tomato

30 grams

Mature Cheddar Cheese

(Contains Milk)

4 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

20 grams

Chipotle Paste

30 grams

Tomato Puree

1 carton(s)

Black Beans

10 grams

Chicken Stock Paste

Not included in your delivery

1 tbsp

Olive Oil for the Salsa

1 tbsp


2 tbsp



Nutritional information

Energy (kJ)2940 kJ
Energy (kcal)703 kcal
Fat26.1 g
of which saturates6.9 g
Carbohydrate60.4 g
of which sugars13.5 g
Protein51.1 g
Salt3.02 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Frying Pan
Medium Bowl
Baking Tray
Potato Masher



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan and season with salt and pepper.

c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging


a) Meanwhile, cut the tomato into 1cm chunks.

b) Pop the tomato chunks into a bowl and add the olive oil for the salsa (see pantry). Season with salt and pepper and mix to combine. Set aside.

c) Grate the cheese.



a) Lay the tortillas (2 per person) onto a large baking tray in a single layer and rub each with a little oil. Season with salt.

b) Bake the tortillas on the top shelf of the oven until golden and crispy, 4-6 mins. TIP: Tostada means 'toasted', so make sure they're crispy!

c) Once golden, remove from your oven. Set aside.


a) Meanwhile, once the chicken is browned, add the chipotle paste (add less if you'd prefer things milder), tomato puree, black beans and the liquid from the tin, chicken stock paste and honey (see pantry for amount).
b) Use a fork or a potato masher to gently crush half the beans, then stir everything together.


a) Bring the chicken mixture to the boil, then reduce the heat to medium.

b) Simmer until the sauce has thickened and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

c) Taste the mixture and add more salt and pepper if you feel it needs it. Add a splash of water if it's a little too thick.


a) Transfer the tostadas to your serving plates.

b) Spoon the chipotle chicken on top, top with the salsa and sprinkle over the cheese.

c) Drizzle over the mayo to finish (see pantry for amount).



Step 1 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.