Easy Black Bean & Chicken Tostadas

Quick tip: a grocery store rotisserie chicken brings these tostadas together quickly or you can easily poach chicken – place in a pot with cold water to cover. Bring to a boil, reduce heat to low and simmer uncovered for 10 minutes. Cool and shred.
For the chipotle crema:
¼ cup sour cream
1 ½ tablespoons adobo sauce (from a can of chipotle peppers in adobo)
For the black beans:
2 tablespoons vegetable oil
2 cans or pouches (15.5 ounces each) organic Green Valley Black Beans, drained and liquid reserved
2 teaspoons ground cumin
¼ teaspoon kosher salt
1–2 chipotle peppers from a can of chipotle in adobo sauce, very finely minced (approximately 2 tablespoons)
Freshly ground pepper
For the tostadas:
1 lime, quartered
4 crisp tostada shells
2 cups finely shredded romaine lettuce
1 ½ cups cooked, shredded chicken (about 8 ounces)
¼ bunch fresh cilantro, roughly chopped

For the chipotle crema: Whisk the sour cream, adobo sauce, squeeze of lime juice and pinch of salt until smooth. Transfer to a zip top bag and set aside.
For the black beans: In a large skillet over medium-high, heat oil until shimmering.
Add the black beans, cumin, salt and minced chipotle and cook for 2 minutes.
Add ½ cup of reserved black bean liquid.
Using a potato masher or the back of a wooden spoon, mash the beans to form a chunky purée or for a smoother puree use a stick/immersion blender.
If the beans seem a bit too liquid, continue cooking to dry out. If beans seem too dry, add a Tablespoon or two of additional pinto bean liquid.
Taste and season with salt and pepper if needed.
To assemble: Top each tostada shell with refried black beans, lettuce and shredded chicken. Snip a corner off the sour cream bag and pipe a drizzle of cream over each tostada.
Garnish with a pinch of chopped cilantro. Serve immediately.

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