Chicken &/or Black Bean Tostadas

I got a free trial subscription for the new magazine from Food Network and I love it. I really like trying new things and tonight for dinner we had these tostadas, they were great, light and easy. Sorry, I wasn't on top of it enough to get a picture.

Chicken &/or Black Bean Tostadas

1/4 cup canola oil

4 tostada shells (if you can't find these, make your own by frying tortillas)

1 15.5 oz can black beans, drained & rinsed

1 tsp cumin

1/4 cup chicken or vegetable broth

1 clove garlic, minced

1 tblsp. ancho chili paste, or adobo sauce (from a can of chipotles in adobo)

1/4 cup fresh lime juice

2 tsp. brown sugar

2 cups finely shredded green cabbage (I used coleslaw mix)

1 bunch radishes, sliced thin

1/2 bunch fresh cilantro

1/2 cup sour cream

2 cups shredded chicken (if you want to make these vegetarian, omit the chicken & double the bean mixture, it was really good without the chicken)

Heat a little bit of oil in a skillet and add the black beans & cumin, cook for 1 min. Add the broth and cook, smashing the beans until saucy & hot. Season with salt & pepper.

In a seperate bowl whisk the garlic, chili paste, 2 tblsp of the lime juice, the sugar & 1/2 tsp salt. Slowly whisk in the oil to make a dressing. Toss together with cabbage, radishes and cilantro. Mix the sour cream with the remaining lime juice.

Top the tosadas shells with the bean mixure, then chicken & cabbage. Top with sour cream.