Roasted Chicken Tostadas
These crunchy Roasted Chicken Tostadas are loaded with layers of beans, chicken, avocado, pickled onions and crumbled Mexican cheese.
Servings: 4 servings
Ingredients
- 1 package tostadas 10 count
- 1 large chicken breast roasted (or two small breasts)
- 15- ounce can pinto beans rinsed and drained
- 2 tablespoons taco seasoning
- 1/2 cup water
- 1 avocado peeled and sliced
- fresh or pickled red onion slices
- 1 cup finely shredded lettuce
- 2 thinly sliced radishes optional
- 4 ounces cotija cheese crumbled
- chopped cilantro sweet corn salsa, lime wedges and sour cream to garnish
Instructions
- Preheat the oven to 350 degrees. Place chicken breast in a baking dish and sprinkle with salt and black pepper and a drizzle of olive oil. Bake for 35 minutes, until cooked through. Cool and slice the chicken into thin pieces.
- While the chicken is cooking, place the pinto beans in a medium skillet over medium heat. Add the taco seasoning and water, simmer for 10 minutes.
- Remove the beans from the stove and mash with a fork. Set aside.
- Begin layering your tostadas. Place a tostada on a plate and spread 2 tablespoons of beans on top.
- Add roasted chicken, lettuce, pickled onions, radish slices and cheese to the top. Place tostadas on a baking sheet carefully and place in the oven for 2 minutes to warm through. Remove tostadas from the oven. Add a bit of chopped cilantro, if desired. Serve with salsa and sour cream and wedges of lime. Recipe makes 4 tostadas.
