Chicken and Bean Tostadas

Name: Chicken and Bean Tostadas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 8 pcs corn tortillas (small, about 5-inch); 2 tbsp oil; 400 g chicken breast (boneless, skinless); 0.5 tsp salt; 1 pinch black pepper; 1 pinch garlic powder; 1 pinch ground cumin; 0.5 pcs onion (medium, finely chopped, divided); 2 pcs garlic (cloves, minced); 2 pcs tomato (medium, diced); 200 g pinto beans (dried, soaked overnight and drained); 600 ml water (for cooking chicken and beans); 1 pcs lime (juiced); 100 g lettuce (iceberg or romaine, shredded); 4 tbsp sour cream; 2 tbsp cilantro (chopped, for garnish)

RATING

4.5/5(78)

TASTE SCORE

9/10

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.

PREP

15m

COOK

25m

SERVES

2 PCS

574 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Poach the chicken gently; a rapid boil will make it tough and dry.
2
Bake tortillas until deep golden for a crunch that holds up to toppings.
3
Mash beans with reserved cooking liquid for creaminess without extra fat.
4
Season the shredded chicken with lime juice while still warm for better absorption.
5
Assemble tostadas right before serving to keep the shells from getting soggy.
6
Toast the cumin briefly in the bean pan to deepen its earthy flavor.
7
Warm the refried beans before spreading so they adhere to the crisp shell.

RECIPE VARIATIONS

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 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 Chicken

Stir 1-2 teaspoons chipotle in adobo into the shredded chicken for smoky heat. Ideal when you crave a bolder, smoky-sweet kick.

HEALTH BENEFITS