Chicken Tostadas
Chicken Tostadas are quick and flavorful, featuring salsa macha and a variety of toppings for a delightful dinner.
Equipment
- large rimmed baking sheet
- large skillet
Ingredients
Tostada Components
- 8 pieces corn tostada shells
- ¼ cup extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 cans black beans, drained and rinsed 15-ounce each
- ¾ cup water
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 2 cups shredded rotisserie chicken
- 2 tablespoons salsa macha plus more for drizzling
- Shredded cabbage for topping
- sliced radishes for topping
- sliced avocado for topping
- pickled red onion for topping
- crumbled queso fresco for topping
- Lime wedges for serving
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a large rimmed baking sheet with aluminum foil; arrange tostada shells on baking sheet in a single layer. Set aside.
- Heat oil in a large skillet over medium-high. Add onion; cook, stirring often, until lightly browned, about 6 minutes. Add beans, and smash into a paste using the back of a wooden spoon. Stir in ¾ cup water, cumin, garlic powder, salt, oregano, and pepper. Cook, stirring often, until bean mixture is slightly thickened, about 5 minutes. Remove from heat.
- Bake tostada shells until lightly toasted, about 3 minutes. Spread ⅓ cup bean mixture evenly over each tostada shell. Toss together chicken and salsa macha in a medium bowl; top tostadas with evenly divided chicken (about ¼ cup each). Bake tostadas until chicken is heated through, about 3 minutes.
- Top tostadas with cabbage, radishes, avocado, pickled onion, and queso fresco; drizzle with additional salsa macha. Serve with lime wedges.
Nutrition
Serving: 1tostadaCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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