Shredded Chicken and Black Bean Tostadas
I had some leftover roasted chicken to use up, so I made this easy recipe for shredded chicken and black bean tostadas. I baked the corn tortillas so they were crunchy without being greasy. My whole family loved these chicken tostadas, and they paired nicely with Mexican rice, tortilla chips, salsa, guacamole, and hot sauce.
Shredded Chicken and Black Bean Tostadas
Chicken:
- 2 cups of roasted chicken, shredded
- 3 tbsp red onion, finely chopped ***Soak the onion in ice water for 10 minutes if too strongly flavored
- 3 tbsp cilantro, finely chopped
- 1 clove of garlic, minced
- Juice and zest of 1 lime
- Sea salt and freshly cracked pepper, to taste
- Crushed red pepper flakes, to taste
Toppings:
- Black beans, warmed
- Lettuce, finely chopped
- Cherry tomatoes, diced
- Green onions, diced
- Cilantro, chopped
- Cotija cheese, grated
Serving:
How to Make Shredded Chicken and Black Bean Tostadas:
Preheat the oven to 375 degrees. Coat a large baking sheet with olive oil cooking spray.
Prepare the chicken mixture by combining it with the red onion, cilantro, garlic, lime juice, zest, sea salt, freshly cracked black pepper, and crushed red pepper flakes, then mix until well combined. Taste and re-season if needed.
Make the tostada shells by spraying or brushing each side of the 6 corn tortillas with olive oil (or cooking spray), then place them on the prepared baking sheet.
Bake the tortillas for 5-7 minutes, then flip and bake 2-3 minutes, or until golden brown.
Prepare the chicken and black bean tostadas by spreading the chicken mixture on the tortilla, then top with black beans, lettuce, tomatoes, green onions, cilantro, and cotija.
Serve immediately with fresh guacamole, salsa, and hot sauce. Enjoy.
Equipment
Ingredients
Chicken:
- 2 cups of roasted chicken shredded
- 3 tbsp red onion finely chopped ***Soak the onion in ice water for 10 minutes if too strongly flavored
- 3 tbsp cilantro finely chopped
- 1 clove of garlic minced
- Juice and zest of 1 lime
- Sea salt and freshly cracked pepper to taste
- Crushed red pepper flakes to taste
Toppings:
- Black beans warmed
- Lettuce finely chopped
- Cherry tomatoes diced
- Green onions diced
- Cilantro chopped
- Cotija cheese grated
Serving:
- Salsa
- Guacamole
- Hot sauce
- Sour Cream
Instructions
- Preheat the oven to 375 degrees. Coat a large baking sheet with olive oil cooking spray.
- Prepare the chicken mixture by combining it with the red onion, cilantro, garlic, lime juice, zest, sea salt, freshly cracked black pepper, and crushed red pepper flakes, then mix until well combined. Taste and re-season if needed.
- Make the tostada shells by spraying or brushing each side of the 6 corn tortillas with olive oil (or cooking spray), then place them on the prepared baking sheet.
- Bake the tortillas for 5-7 minutes, then flip and bake for 2-3 minutes, or until golden brown.
- Prepare the chicken and black bean tostadas by spreading the chicken mixture on the tortilla, then topping with black beans, lettuce, tomatoes, green onions, cilantro, and cotija.
- Serve immediately with fresh guacamole, salsa, and hot sauce. Enjoy.
Made this today and it was so good! My husband loved it too. Very simple to make! Thank You 🙂