HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
02
Add the cubed chicken breast to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
03
Stir in the chili powder, cumin, and salt. Cook for 1 minute more, until fragrant.
04
Add the rinsed and drained black beans to the skillet with the chicken. Cook for 2-3 minutes, stirring, until heated through.
05
Warm the corn tostada shells according to package directions, if desired, or serve as is.
06
To assemble, spread a spoonful of the chicken and black bean mixture evenly over each tostada shell.
07
Top each tostada with a spoonful of salsa and a sprinkle of fresh cilantro. Serve immediately.
Recipe Inline
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