Description
These chicken tostadas are a quick and easy meal; made with simple ingredients; and served up DIY-style which is always fun!
Ingredients
Units
Scale
- ~ 3 cups shredded cooked chicken (about 2 cooked breasts or 18 oz. cooked)
- 2 Tbsp. olive oil
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/4 tsp. garlic powder
- 1 Tbsp. tomato paste
- 12 tostada shells
- 15 oz. can refried black beans (or try homemade refried beans)
- 2 cups shredded lettuce
- 1 cup diced tomato
- cotija cheese
- 1 lime (cut into wedges)
- optional garnish: pickled red onion and/or cilantro
Instructions
- Heat refried beans and prep toppings.
- Heat olive oil over medium-high heat in a large nonstick skillet. Add tomato paste, chili powder, cumin, and garlic powder to the pan and cook until fragrant, about 30 seconds.
- Add chicken to the skillet and cook until the chicken is heated through, being careful not to overcook and dry out the chicken.
- Assemble tostadas. Top tostada shell with refried beans, chicken, lettuce, tomato, and cotija cheese. Squeeze lime over the top.
Notes
- Storage: Store healthy chicken tostada components in an airtight container in the refrigerator for 2-3 days. Reheat tostada chicken in a hot skillet or microwave, just until warm.
- Ingredient notes: Put out a variety of fresh toppings to let everyone make the tostadas their own.
- Prep ahead: You can make the chicken mixture a day or two in advance and prep your toppings the day of.
- Serve with: Elote in a cup, refried black beans, and plenty of fresh toppings.