Quick Chicken and Black Bean Tostadas

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken breast, chili powder, cumin, and salt. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.

Stir in the rinsed and drained black beans and salsa into the skillet with the chicken. Reduce heat to medium and cook for another 3-5 minutes, allowing the flavors to meld and the mixture to heat through.

While the chicken and bean mixture is cooking, arrange the corn tostada shells on a serving platter.

Spoon the warm chicken and black bean mixture evenly over each tostada shell.

Top each tostada with shredded lettuce and crumbled cotija cheese. Serve immediately.