I had some leftover chicken breast to use up so I decided to make tostadas. I normally use the plain shredded chicken but this time I decided to flavor it up a bit – I am so glad I did. I will never use plain chicken again! I shredded the chicken then added the juice of one lime, finely chopped red onion, cilantro, and a bit of salt, pepper, and garlic powder to taste. It tasted so good! I baked the corn tortillas in the oven so they were crunchy without being greasy. My kids both loved these tostadas and so did my husband and me. It was quick, healthy, and delicious with very little clean-up. I used the leftover ingredients to make a burrito for my husband’s lunch the next day and he said it was excellent.
How to Make Shredded Chicken and Black Bean Tostadas:
- 2 cups of cooked chicken breasts, shredded
- Juice of 1 lime
- 3 tbsp red onion, finely chopped
- 3 tbsp cilantro, chopped
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
Combine all ingredients and mix thoroughly. Taste and re-season if needed.
Preheat the oven to 375 degrees. Coat a large baking dish with olive oil cooking spray.
Place 6 corn tortillas on the baking dish then spray the top of each tortilla with cooking spray. Bake in the oven for 5-7 minutes then turn over and continue to bake for a few minutes until golden brown.
Heat the rinsed and drained black beans in a pan over medium-low heat. Season with salt and pepper to taste.
- Sour cream
- Lettuce, chopped finely
- Black beans
- Shredded chicken mixture
- Diced cherry tomatoes
- Cotija cheese, grated
- Green onions, diced
- Cilantro, garnish
Click here for a printable version of this recipe – For the Love of Cooking.net