Coriander Chicken Tostadas with Refried Beans and Grilled Fennel

See full recipe on: Epicurious


2 15-ounce cans pinto beans (preferably organic), liquid drained and reserved
1/2 cup chopped white onion
2 tablespoons dried oregano
2 garlic cloves, peeled
2 teaspoons minced canned chipotle chiles in adobo
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Coarse kosher salt
1 large fresh fennel bulb, trimmed, cut through core into 1/3-inch-thick slices (some slices will separate)
6 tablespoons safflower oil, divided
4 skinless boneless chicken breast halves
1/3 cup coriander seeds (about 1 ounce), coarsely crushed in plastic bag
6 purchased corn tostada shells
3 cups thinly sliced romaine lettuce
6 radishes, trimmed, thinly sliced
6 fresh cilantro sprigs
Lime wedges
Ingredient info: chipotle chiles are often sold in a spicy tomato sauce called adobo. they're available at some supermarkets and at specialty foods stores and latin markets.

Nutrition 6 servings

Per Serving % Daily Value
Calories 971
Fat 29g 46%
Carbs 120g 40%
Protein 62g 124%
Fiber 29g 117%
Cholesterol 74mg 24%
Sodium 435mg 18%


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