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Chicken Tostadas with Refried Beans

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 8 tostada shells (store-bought or homemade)
  • 2 cups cooked shredded chicken (rotisserie or boiled)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 ½ cups refried beans (homemade or canned)
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • ½ cup diced red onion
  • ½ cup shredded cheese (cheddar, Monterey Jack, or queso fresco)
  • ¼ cup sour cream or Mexican crema
  • ¼ cup salsa or pico de gallo
  • 1 avocado, sliced or mashed
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving

Instructions
 

  • Step 1: Prepare the Chicken – Heat olive oil in a skillet, add the cooked chicken, and season with cumin, chili powder, salt, and pepper. Stir for a few minutes until fragrant and well-coated.
  • Step 2: Warm the Refried Beans – In a small pan, reheat the beans, stirring occasionally until smooth. If they’re too thick, mix in a little water or broth.
  • Step 3: Crisp the Tostadas – Place tostada shells in the oven for a few minutes until crisp and warm.
  • Step 4: Assemble – Spread a layer of refried beans on each tostada. Add a spoonful of chicken and then top with lettuce, tomatoes, onion, cheese, avocado, and any preferred toppings.
  • Step 5: Finish and Serve – Drizzle with sour cream, add cilantro, and serve with lime wedges on the side.