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Crispy corn tortillas piled high with seasoned shredded chicken, creamy refried beans, and all your favorite fresh toppings. A fun, customizable Tex-Mex dinner that's ready in under 30 minutes and perfect for a weeknight family meal.
Prepare Toppings and Chicken
Heat Chicken and Beans
Fry the Tostada Shells
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Crispy corn tortillas piled high with seasoned shredded chicken, creamy refried beans, and all your favorite fresh toppings. A fun, customizable Tex-Mex dinner that's ready in under 30 minutes and perfect for a weeknight family meal.
This tex_mex recipe takes 30 minutes to prepare and yields 4 servings. At 775.04 calories per serving with 51.83g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble and Serve
Substitute the shredded chicken with seasoned ground beef, shredded pork (carnitas), or chorizo for a different flavor profile.
Omit the chicken and use a can of drained and rinsed black beans, mashed slightly with the refried beans, or use a plant-based meat substitute.
Get creative with toppings! Add sliced jalapeños for heat, diced avocado or guacamole for creaminess, or a sprinkle of cotija cheese for a salty finish.
Instead of canned refried beans, use canned black beans. Warm them in the skillet with the spices and mash about half of them with a fork to create a creamy texture.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Refried beans are packed with dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and contributes to heart health by lowering cholesterol.
Toppings like lettuce, tomatoes, onions, and cilantro add a variety of vitamins, minerals, and antioxidants to the meal, boosting its overall nutritional value.
One serving, which includes two tostadas with all the specified toppings, contains approximately 650-700 calories. The exact count can vary based on the amount of cheese, sour cream, and oil absorbed during frying.
They can be part of a balanced diet. The chicken provides lean protein, and the beans offer excellent fiber. To make them healthier, bake the tortillas instead of frying, use reduced-fat cheese and sour cream (or Greek yogurt), and load up on fresh vegetable toppings.
It's best to assemble tostadas right before serving to keep the shells crispy. However, you can prepare all the components ahead of time: cook and shred the chicken, chop the vegetables, and shred the cheese. Store everything in separate airtight containers in the fridge for up to 2 days. When ready to eat, just fry the shells and reheat the chicken and beans.
The key is hot oil and not overcrowding the pan. Ensure your oil is shimmering but not smoking (around 350°F or 175°C). Fry one tortilla at a time so the oil temperature doesn't drop, which can lead to greasy, soft shells. Drain them on a wire rack instead of paper towels to allow air to circulate underneath, preventing them from steaming.
Yes, this recipe is naturally gluten-free as long as you use 100% corn tortillas. Always double-check the labels on your refried beans and spices to ensure they are certified gluten-free and have no hidden wheat ingredients.