Description
A quick and flavorful meal featuring crispy tostada shells topped with seasoned rotisserie chicken, creamy beans, fresh vegetables, and vibrant toppings.
Ingredients
8 tostada shells
3 cups shredded rotisserie chicken (420 g)
1 teaspoon chili powder (5 g)
1 teaspoon ground cumin (5 g)
½ teaspoon garlic powder (2 g)
½ teaspoon smoked paprika (2 g)
½ teaspoon salt (3 g)
¼ teaspoon black pepper (1 g)
2 tablespoons lime juice (30 ml)
1 can black beans, drained and rinsed (15 oz / 425 g)
½ teaspoon cumin (2 g)
¼ teaspoon salt (1 g)
2 tablespoons water (30 ml)
1 cup shredded lettuce (70 g)
1 cup diced tomatoes (180 g)
½ cup diced red onion (80 g)
1 cup shredded cheese (110 g)
1 avocado, sliced (150 g)
½ cup sour cream (120 g)
¼ cup chopped cilantro (15 g)
Lime wedges for serving
Instructions
In a saucepan, heat black beans with cumin, salt, and water over medium heat for about 5 minutes, lightly mashing them to create a spreadable consistency.
In a bowl, mix shredded rotisserie chicken with chili powder, cumin, garlic powder, smoked paprika, salt, black pepper, and lime juice.
Warm the seasoned chicken in a skillet over medium heat for 3–4 minutes until heated through.
Spread 2–3 tablespoons of warm beans on each tostada shell.
Add about ¼–⅓ cup of seasoned chicken on top of the beans.
Sprinkle shredded cheese over the chicken.
Top with lettuce, tomatoes, diced onion, and avocado slices.
Drizzle sour cream and garnish with chopped cilantro. Serve immediately with lime wedges.
Notes
For extra crispiness, warm tostada shells in the oven at 375°F (190°C) for 3–5 minutes before assembling.
Adjust the spice level by adding cayenne pepper or sliced jalapeños.
Leftover chicken and toppings can be used in tacos, burrito bowls, or salads the next day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes