Chicken and Bean Tostadas
Crunchy, golden corn tostadas piled high with smoky refried beans, tender shredded chicken, and fresh toppings. This quick Mexican weeknight favorite layers creamy beans, zesty lime-kissed chicken, and a rainbow of crisp lettuce, juicy tomato, and cool crema in every bite.
For 4 servings
- prep · ~20 min
Cook the pinto beans.
Rinse the soaked pinto beans and place them in a pressure cooker with 400 ml water and a pinch of salt. Pressure cook on medium heat for 15 minutes until soft. Let pressure release naturally, then drain and set aside, reserving a bit of the cooking liquid.
- boil · ~15 min
Poach and shred the chicken.
Place chicken breasts in a saucepan and cover with 200 ml water. Add a pinch of salt. Bring to a boil, then reduce heat to a simmer, cover, and cook for 12 to 15 minutes until cooked through. Transfer chicken to a plate, let cool slightly, and shred with two forks.
TIPPoaching keeps the breast tender and moist — don't let the water boil aggressively. - bake · ~12 min
Bake the tostada shells.
Preheat the oven to 375°F (190°C). Brush both sides of each corn tortilla lightly with the 2 tablespoons oil and arrange them in a single layer on a baking sheet. Bake for 10 to 12 minutes, flipping halfway through, until golden and crisp.
TIPWatch closely after 8 minutes — thin tortillas can go from golden to burnt fast. - saute · ~7 min
Make the refried beans.
Heat 1 teaspoon oil in a skillet over medium heat. Add the minced garlic and half the chopped onion. Sauté until softened, about 3 minutes. Add the cooked pinto beans, ground cumin, and a splash of the reserved cooking liquid. Mash with the back of a spoon until thick and spreadable. Season with a pinch of salt and black pepper.
- mix · ~1 min
Season the shredded chicken.
In a bowl, toss the shredded chicken with the lime juice, garlic powder, and a pinch of salt. Stir well to coat the chicken evenly.
- assemble · ~5 min
Assemble the tostadas.
1.Spread a generous layer of refried beans on each crisp tortilla shell.2.Top with seasoned shredded chicken.3.Scatter diced tomato, remaining chopped onion, and shredded lettuce on top.4.Finish with a drizzle of sour cream and a sprinkle of fresh cilantro.TIPBuild the tostadas just before serving so the shells stay crisp. - serve
Serve immediately with lime wedges.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Poach the chicken gently; a rapid boil will make it tough and dry.
- 2Bake tortillas until deep golden for a crunch that holds up to toppings.
- 3Mash beans with reserved cooking liquid for creaminess without extra fat.
- 4Season the shredded chicken with lime juice while still warm for better absorption.
- 5Assemble tostadas right before serving to keep the shells from getting soggy.
- 6Toast the cumin briefly in the bean pan to deepen its earthy flavor.
- 7Warm the refried beans before spreading so they adhere to the crisp shell.
Adapt it for your goals.
Crispy Fish Tostadas
Replace chicken with pan-seared or grilled white fish (like cod or tilapia) seasoned with chili and lime. A lighter, Ocean-friendly twist perfect for seafood lovers.
Vegetarian Black BeanVegetarian Black Bean
Skip the chicken and double the beans, or add roasted sweet potato cubes. Keeps the tostadas hearty and satisfying for a meatless Monday.
Spicy Chipotle ChickenSpicy Chipotle Chicken
Stir 1-2 teaspoons chipotle in adobo into the shredded chicken for smoky heat. Ideal when you crave a bolder, smoky-sweet kick.
Why this is on our healthy list.
High in Lean Protein
Chicken breast provides high-quality, low-fat protein essential for muscle repair and satiety.
Rich in Plant Fiber
Pinto beans offer soluble fiber that supports healthy digestion and helps maintain steady blood sugar levels.
Good Source of Vitamin C
Lime juice and fresh tomatoes supply immune-supporting vitamin C and antioxidants.
Low in Saturated Fat
Using poached chicken and baked tortillas minimizes added fats, keeping the dish lighter than traditional fried tostadas.
Frequently asked questions
Yes, use one 400g can, drained and rinsed. Skip the pressure cooking; just mash them with garlic and cumin in step 4.
