Maria and Ricardos Tortillas | Keto Tortillas, Gluten-Free Tortillas, Quinoa Tortillas, Flour & Corn Tortillas


Black Bean & Poblano Chicken Tostadas

6 Servings
19 Ingredients


  • 4 Tbsp dried crushed poblano
  • 2 teaspoon garlic salt
  • 2 teaspoon onion powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cacao powder
  • 1/2 teaspoon oregano
  • Pinch cinnamon
  • 2 Tbsp melted butter
  • 3 chicken breasts
  • 1 Tbsp coconut oil
  • 28.9oz refried black beans
  • Juice of 1 lime
  • 1 Tbsp minced garlic
  • 1 (8.9 oz) package of Maria & Ricardo’s Sweet Potato Tortillas
  • 2/3 cup cherry tomatoes, halved
  • 3 green onions, diced
  • 2/3 cup fresh grilled or canned corn
  • 2/3 cup crumbled Queso fresco
  • 1/4 cup finely chopped parsley or cilantro (for garnish)


  1. Preheat oven to 400 degrees F.
  2. For spice mix use a bowl, mix together poblano, garlic salt, onion powder, cumin, cacao powder, oregano and cinnamon.
  3. Brush chicken with melted butter. Coat in spice mixture. Heat a skillet over medium heat, melt coconut oil. Brown chicken in skillet on both sides, cook until internal temperature is 165. Once cooked, transfer to a cutting board and allow to cool 5 minutes, then slice into thin strips.
  4. In a small pot, heat black beans, lime juice and garlic together until hot.
  5. Brush Maria & Ricardo’s Sweet Potato Tortillas with olive oil. Bake directly on rack for 2 minutes, then flip and cook 2-3 minutes more, until tortillas are crisp.
  6. Top with black beans, sliced chicken, tomatoes, onions, corn, Queso fresco and garnish.
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