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About the Dish

6 medium Corn Tortillas
10 ounces Sweet Potatoes
3/4 teaspoon PeachDish Salt
8 ounces Chicken Breast
1 small Yellow Onion
1 clove Garlic
2 ounces Tomatillo
1/2 cup Black Beans
1 teaspoon Spice Blend
1 small Lettuce
1 ounce Cotija Cheese
1 ounce Crema Mexicana
4 sprigs Cilantro
Per Serving
Calories 672
Total Fat 23 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 9 g
Cholesterol 98 mg
Sodium 964 mg
Total Carbohydrates 76 g
Dietary Fiber 16 g
Sugar 17 g
Protein 41 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Heat oven to 400° F. Prepare your mise en place: Peel sweet potato, and halve lengthwise. Cut each half into 1/4-inch-thick slices. Peel and dice onion. Peel and mince garlic. Peel and dice tomatillo. Wash and dry lettuce leaves; stack and cut into very thin strips. Pick and chop cilantro leaves. Drain and rinse black beans.
Brush tortillas with a total 2 teaspoons cooking oil; stack and rub them together to ensure that they are evenly coated. Spread tortillas in a single layer on a baking pan, taking care that they do not overlap. Bake 4 minutes; turn tortillas over (careful, they’re hot) and bake 2 minutes more, or until crisp and browned. Remove from oven, and set aside
In a mixing bowl, toss sweet potato slices with 2 teaspoons cooking oil and 1/2 teaspoon PeachDish Salt. Spread in an even layer on a heavy baking pan. Roast in oven 12-15 minutes, or until tender and lightly browned.
While sweet potato is roasting, season chicken on all sides with 1/4 teaspoon PeachDish Salt.
Heat a large sauté pan over medium heat. Add 1 teaspoon cooking oil; when oil is hot add chicken. Cook without moving 4-5 minutes to brown the first side. Flip and cook 3-4 minutes more, or until chicken is opaque all the way through, firm to the touch and browned on the second side. Remove chicken from pan, and set aside on a plate or bowl to rest.
Return pan to a medium heat, and add remaining 1 teaspoon cooking oil. When oil is hot, add onion and garlic. Cook while stirring until onion is tender and translucent, 3-4 minutes. Add tomatillo, reduce heat to low, and cook while stirring 2-3 minutes more. Add black beans and tostada spice; cook 2-3 minutes more.
While bean mixture is cooking, cut chicken breasts into 1/2-inch pieces. Add chicken to pan with bean mixture to warm, and remove pan from heat.
Build tostadas by layering them with shredded lettuce, chicken and bean mixture, sweet potatoes, and cotilla cheese. Top with cilantro. Enjoy!