Chicken and Black Bean Tostadas

Name: Chicken and Black Bean Tostadas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1/2-inch pieces); 2 tablespoon olive oil (divided); 1 yellow onion (medium, diced, divided); 4 clove garlic (minced, divided); 1 teaspoon ground cumin; 0.75 teaspoon dried oregano; 1.5 teaspoon salt (divided); 0.5 teaspoon black pepper; 0.75 cup chicken broth; 18 corn tortillas; 2 can black beans (15 ounces each, rinsed and drained); 2 tablespoon lime juice (divided); 0.25 cup fresh cilantro (chopped); 3 Roma tomatoes (diced); 1 lime (cut into wedges); 2 avocados (sliced or mashed for guacamole); 0.5 cup sour cream (or Mexican crema); 0.5 cup Cotija cheese (crumbled); 2 cup shredded lettuce (shredded)

Crispy corn tostadas piled high with savory chicken, seasoned black beans, and fresh toppings like vibrant pico de gallo, creamy avocado, and a squeeze of lime for a bright and satisfying meal.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $2.62/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1/2-inch pieces)
2 tablespoon olive oil (divided)
1 yellow onion (medium, diced, divided)
4 clove garlic (minced, divided)
1 teaspoon ground cumin
0.75 teaspoon dried oregano
1.5 teaspoon salt (divided)
0.5 teaspoon black pepper
0.75 cup chicken broth
18 corn tortillas
2 can black beans (15 ounces each, rinsed and drained)
2 tablespoon lime juice (divided)
0.25 cup fresh cilantro (chopped)
3 Roma tomatoes (diced)
1 lime (cut into wedges)
2 avocados (sliced or mashed for guacamole)
0.5 cup sour cream (or Mexican crema)
0.5 cup Cotija cheese (crumbled)
2 cup shredded lettuce (shredded)

Instructions

Preheat oven to 400°F. Arrange corn tortillas in a single layer on baking sheets. Lightly brush both sides of the tortillas with olive oil (if using) or spray with cooking spray. Bake for 8-12 minutes, flipping halfway, until crisp and golden. Set aside.
While tortillas bake, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half of the diced yellow onion and cook until softened, about 3-4 minutes.
Add 3 minced garlic cloves, 3/4 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Cook for 1 minute until fragrant.
Add the chicken breast pieces to the skillet. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Pour in the chicken broth and simmer for 2-3 minutes, allowing the flavors to meld and the sauce to slightly reduce.
In a separate small saucepan or microwave-safe bowl, combine the rinsed and drained black beans with the remaining half of the diced yellow onion, 1 minced garlic clove, 1/4 teaspoon ground cumin, 1/4 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon lime juice. Heat until warmed through, about 5-7 minutes on the stovetop or 2-3 minutes in the microwave.
To prepare the pico de gallo, combine diced Roma tomatoes with 1 tablespoon fresh cilantro and 1 tablespoon lime juice in a small bowl.
Assemble the tostadas: Spread a layer of warm black beans on each crispy corn tostada, then top with the savory chicken. Garnish generously with pico de gallo, sliced or mashed avocado, sour cream, crumbled Cotija cheese, and shredded lettuce if desired. Serve immediately with extra lime wedges.

Notes

Leftover chicken and black bean mixture can be stored separately in an airtight container for up to 3 days and reheated. Assemble tostadas just before serving to maintain crispness.

Nutrition (per serving)

Calories: 520
Protein: 38.5 g
Carbohydrates: 49 g
Fat: 19.5 g
Fiber: 13 g
Sodium: 750 mg
Saturated Fat: 6.5 g
Sugar: 4 g
Cholesterol: 95 mg