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Chicken Tostadas Recipe

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★★★★★

4.6 from 147 reviews

These Chicken Tostadas feature crispy store-bought tostadas topped with a flavorful black bean purée, tender shredded rotisserie chicken simmered with spices and chiles, fresh romaine, creamy avocado slices, and crumbly queso fresco. Garnished with cilantro and lime wedges, this vibrant Mexican-inspired dish is quick to assemble and perfect for a satisfying lunch or casual dinner.

Ingredients

Scale

Bean Mixture

  • 3 Tbsp. neutral oil, divided
  • 1/2 large white onion, finely chopped
  • 1 tsp. ground cumin
  • 1 1/2 tsp. kosher salt, divided
  • 1 tsp. freshly ground black pepper, divided
  • 2 (15.5-oz.) cans black beans, rinsed and drained
  • 1 cup low-sodium chicken broth, divided
  • 2 Tbsp. fresh lime juice

Chicken Mixture

  • 2 Tbsp. neutral oil, divided
  • 1/2 large white onion, thinly sliced
  • 1 1/2 tsp. kosher salt, divided
  • 1 tsp. freshly ground black pepper, divided
  • 4 cloves garlic, finely chopped
  • 1 jalapeño, finely chopped (optional)
  • 1 (4-oz.) can diced green chile peppers
  • 1 cup low-sodium chicken broth, divided
  • 4 cups shredded rotisserie chicken
  • 1/2 cup chopped cilantro leaves, plus more for serving

Assembly

  • 8 store-bought tostadas (deep-fried flat corn tortillas)
  • 3 cups shredded romaine
  • 1 avocado, sliced
  • 1 cup crumbled queso fresco or cotija cheese
  • Lime wedges, for serving

Instructions

  1. Prepare Bean Mixture: In a large skillet over medium-high heat, heat 3 tablespoons of oil. Add the finely chopped onion, ground cumin, 1 1/2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the rinsed black beans and 1 cup of chicken broth; cook, stirring occasionally, until most of the liquid reduces, about 5 to 7 minutes. Use a potato masher or fork to mash the beans until smooth, cooking for an additional 3 to 5 minutes. Remove from heat and stir in the fresh lime juice to brighten the flavor.
  2. Prepare Chicken Mixture: While the beans cook, heat the remaining 2 tablespoons of oil in a medium pot over medium heat. Add the thinly sliced onion, remaining 1 1/2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Cover and cook, stirring occasionally, until onions soften slightly, about 3 to 5 minutes. Add the chopped garlic and jalapeño, if using, and cook for another minute until fragrant. Stir in the diced green chiles and the remaining 1 cup of chicken broth. Increase heat to medium-high and cook, stirring occasionally, until the liquid reduces by half, about 5 to 7 minutes. Stir in the shredded rotisserie chicken until warmed through. Remove from heat and fold in the chopped cilantro.
  3. Assemble Tostadas: Spread a generous layer of the warm black bean mixture on each tostada shell. Top with the chicken mixture, followed by shredded romaine lettuce, sliced avocado, and crumbled queso fresco. Garnish with additional cilantro and serve immediately with lime wedges on the side for squeezing over the top.

Notes

  • For a spicier dish, add more jalapeño or use hot green chiles instead of mild.
  • You can substitute black beans with pinto beans if preferred.
  • To make this recipe vegetarian, omit the chicken and substitute vegetable broth for chicken broth.
  • Store leftover bean and chicken mixtures separately in airtight containers in the refrigerator for up to 3 days.
  • Use fresh lime juice for the best bright citrus flavor.
  • For extra crunch, add chopped radishes or sliced red onion on top.

Keywords: Chicken Tostadas, black beans, rotisserie chicken, Mexican recipes, quick dinner, tostada recipe

Find it online: https://kitchenbyclara.com/chicken-tostadas-recipe/