Description
A bold and satisfying weeknight dinner featuring seasoned chicken, creamy refried beans, and fresh toppings on crispy tortillas.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 tablespoon olive oil
- 1 packet taco seasoning
- 1/4 cup water
- 8 small corn tostada shells
- 1 can (15 oz) refried beans (warmed)
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro (optional)
- 1/2 cup sour cream (or plain Greek yogurt)
- Lime wedges (for serving)
Instructions
- In a skillet, heat olive oil over medium heat. Add shredded chicken, taco seasoning, and water. Stir and cook for 3-4 minutes until the chicken is warmed through and fully coated.
- Spread a spoonful of warmed refried beans over each tostada shell.
- Top each tostada with seasoned chicken and sprinkle with shredded cheese.
- Add lettuce, tomatoes, red onions, and cilantro. Drizzle sour cream on top.
- Serve with lime wedges.
Notes
You can use black beans instead of refried beans or swap in pulled pork for the chicken. Store components separately in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Assembling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 30mg