Shredded Chicken and Black Bean Tostadas

Name: Shredded Chicken and Black Bean Tostadas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 servings
Cuisine: Oaxacan
Ingredients: 1 tablespoon olive oil; 1 yellow onion (medium, thinly sliced); 2 clove garlic (minced); 2 cup cooked shredded chicken; 0.5 cup chicken broth; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 15 corn tortillas; 1 can refried black beans; 3 cup green cabbage (shredded); 0.5 cup fresh cilantro (chopped); 0.25 cup lime juice; 0.5 cup cotija cheese (crumbled)

Crispy corn tostadas topped with seasoned shredded chicken, refried black beans, and a refreshing cabbage slaw, bursting with authentic Oaxacan flavors.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 5
Cuisine: Oaxacan
Difficulty: Easy
Cost: $1.75/serving

Dietary

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

Ingredients

1 tablespoon olive oil
1 yellow onion (medium, thinly sliced)
2 clove garlic (minced)
2 cup cooked shredded chicken
0.5 cup chicken broth
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon cayenne pepper
0.5 teaspoon salt
0.25 teaspoon black pepper
15 corn tortillas
1 can refried black beans
3 cup green cabbage (shredded)
0.5 cup fresh cilantro (chopped)
0.25 cup lime juice
0.5 cup cotija cheese (crumbled)

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the thinly sliced yellow onion and sauté for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cooked shredded chicken, chicken broth, ground cumin, smoked paprika, and cayenne pepper (if using) to the skillet. Season with salt and black pepper. Bring to a simmer and cook for 5-7 minutes, until the liquid is mostly absorbed and the chicken is well-coated with the spices. Keep warm.
While the chicken simmers, prepare the tostadas: Warm the corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side, until lightly golden and crisping slightly. Alternatively, flash fry them in a little oil until crispy.
In a medium bowl, combine the shredded green cabbage, chopped fresh cilantro, and lime juice. Toss to coat and season with a pinch of salt. Set aside.
Spread about 2 tablespoons of refried black beans on each warmed corn tortilla. Top with a generous spoonful of the seasoned shredded chicken. Add some of the cabbage slaw.
Sprinkle with crumbled cotija cheese, if desired. Serve immediately and enjoy the bold Oaxacan flavors.

Notes

Leftover shredded chicken and refried beans can be stored separately in airtight containers for up to 3 days. Reassemble tostadas fresh for best texture.

Nutrition (per serving)

Calories: 420
Protein: 32.5 g
Carbohydrates: 44.1 g
Fat: 15.3 g
Fiber: 10.2 g
Sodium: 780 mg
Saturated Fat: 4.1 g
Sugar: 3.5 g
Cholesterol: 70 mg