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About the Dish

  • Sweet Potato

    Sweet Potato

  • PeachDish Salt

    PeachDish Salt

  • Chicken Breast

    Chicken Breast

  • Onion


  • Tomatillo


  • Black Beans

    Black Beans

  • Spice Blend

    Spice Blend

  • Corn Tortillas

    Corn Tortillas

  • Lettuce


  • Sour Cream

    Sour Cream

  • Cilantro



Please read entire recipe before beginning.
Prepare your mise en place: Peel sweet potato and cut in half lengthwise. Cut each half into 1/4-inch thick slices. Peel and chop onion. Peel and mince garlic. Dice tomatillo. Wash and dry lettuce leaves; stack and cut into very thin strips. Pick and chop cilantro leaves.
Brush tortillas with 1 teaspoon 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 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 1 tablespoon cooking oil and 1/2 teaspoon PeachDish salt. Spread sweet potatoes in an even layer on a heavy baking pan. Roast in oven 12-15 minutes, or until tender and lightly browned.
While sweet potatoes are roasting, season chicken breasts on all sides with remaining 1/2 teaspoon PeachDish salt.
Heat a large sauté pan over medium heat. Add 1 teaspoon cooking oil; when oil is hot add the chicken. Cook without moving 4-5 minutes to brown the first side. Flip and cook 3-4 minutes more, or until the 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 the oil is hot, add onions and garlic. Cook while stirring 3-4 minutes, or until onions are tender and translucent. 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 to pan, and remove from heat.
Build your tostadas by layering them with shredded lettuce, chicken and bean mixture, sweet potatoes, and cotilla cheese.
Top with sour cream, if desired, and cilantro. Enjoy!