Chicken Tostadas with Beans
Crispy tostadas loaded with zesty chicken and savory beans.
⏱️ 45 min🍽️ Serves 1
🔥 420 kcal💪 30g protein🍚 40g carbs🥑 15g fat🌾 8g fibreper serving
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servings
Ingredients
- 🍗2 cup cooked shredded chicken breast
- 🌶️½ cup salsa
- 🍋1 lime, juiced
- 🌶️1 tsp chili powder
- 🧂½ tsp cumin
- 🥫1 can black beans, rinsed and drained
- 🥣¼ cup chicken broth
- 🌮8 corn tostada shells
- 🥬½ cup shredded lettuce
- 🧀¼ cup cotija cheese, crumbled
- 🌿¼ cup chopped fresh cilantro
- 🧂 salt and pepper, to taste
Pro tips
- For extra spice, add a pinch of cayenne pepper or a dash of hot sauce to the chicken mixture.
- Prepare the chicken and bean mixtures ahead of time for quicker assembly on busy weeknights.
- If you don't have cotija, use crumbled feta or a sprinkle of Monterey Jack cheese instead.
Method
- 1In a medium bowl, combine the shredded chicken with salsa, lime juice, chili powder, cumin, salt, and pepper. Mix well to coat the chicken.
- 2In a small saucepan over medium heat, combine the rinsed black beans and chicken broth. Simmer for 5-7 minutes, mashing lightly with a fork until slightly thickened.
- 3Heat tostada shells according to package instructions, or bake in a preheated oven at 350°F (175°C) for 5-7 minutes until crispy.
- 4To assemble, spread a layer of mashed black beans onto each crispy tostada shell.
- 5Top the beans with a generous spoonful of the seasoned chicken mixture.
- 6Garnish each tostada with shredded lettuce, crumbled cotija cheese, and fresh cilantro.
- 7Serve immediately and enjoy your delicious chicken tostadas!