Mexican Chicken and Black Bean Tostadas
These crispy tostadas are a quick and flavorful lunch option, featuring seasoned shredded chicken, hearty black beans, and fresh toppings. They offer a delightful crunch with every bite, making them a family-friendly meal.
Let's cook.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the shredded chicken, chili powder, and cumin. Cook for 3-5 minutes, stirring occasionally, until the chicken is heated through and fragrant.
Add the rinsed and drained black beans to the skillet with the chicken. Stir well and cook for another 3-4 minutes, allowing the flavors to meld and the beans to heat through.
Warm the tostada shells according to package directions, usually in a dry skillet over medium-low heat for 1-2 minutes per side, or in a preheated oven at 350°F (175°C) for 5 minutes until crisp.
To assemble each tostada, spread a thin layer of salsa onto a warm tostada shell.
Spoon a generous amount of the chicken and black bean mixture over the salsa.
Sprinkle with crumbled cotija cheese and fresh cilantro.
Serve immediately and enjoy the crispy texture and vibrant flavors.
About This Recipe
Big flavor.✦
Chef's Tips
Easy Substitutions
Storage & Reheating
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