Description
A quick and satisfying meal made with crispy tostada shells, seasoned rotisserie chicken, and fresh toppings, perfect for busy weeknights.
Ingredients
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2 cups shredded rotisserie chicken
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8 tostada shells
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1 tablespoon olive oil
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon salt
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¼ teaspoon black pepper
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1 cup canned black beans, drained and rinsed
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½ cup corn kernels
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1 cup shredded lettuce
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1 cup diced tomatoes
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½ cup shredded cheese
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¼ cup sour cream
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¼ cup chopped fresh cilantro
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1 lime, cut into wedges
Instructions
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Heat olive oil in a skillet over medium heat. Add shredded chicken and seasonings. Cook for 3 to 5 minutes until warmed through.
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Warm black beans and corn in a saucepan or skillet for 2 to 3 minutes.
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Heat tostada shells in the oven at 375°F (190°C) for 5 minutes if needed.
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Spread beans and corn over each tostada shell. Top with seasoned chicken, lettuce, tomatoes, and cheese.
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Finish with sour cream, cilantro, and a squeeze of lime. Serve immediately.
Notes
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Assemble tostadas just before serving to maintain crispness.
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Customize toppings based on preference or availability.
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Leftover chicken and beans can be stored separately in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes