Chicken Tostadas
Crispy fried corn tortillas topped with tender, seasoned shredded chicken, creamy refried beans, fresh lettuce, and a sprinkle of tangy cheese. These crunchy Mexican tostadas come together quickly for a fun, hands-on weeknight dinner everyone can customize at the table.
For 4 servings
- boil · ~20 min
Cook the pinto beans.
Drain the soaked pinto beans and add them to a pressure cooker with 4 cups of water and a pinch of salt. Pressure cook for 4 whistles, then let the pressure release naturally. Drain, reserving a few tablespoons of the cooking liquid.
- boil · ~15 min
Poach the chicken breast.
Place chicken breast in a saucepan with 3 cups of water, a pinch of salt, and 2 cloves of garlic. Bring to a gentle simmer and cook until the chicken is cooked through and shreds easily, about 15 minutes. Drain, let cool slightly, then shred with two forks.
TIPPoaching keeps the chicken moist. Bring just to a simmer — boiling hard will toughen the meat. - mix · ~2 min
Season the shredded chicken.
1.Toss the shredded chicken with diced tomato, chopped onion, and cilantro.2.Add lime juice, cumin powder, salt, and black pepper.3.Mix well and set aside. - fry · ~3 min
Refry the beans.
Heat 2 teaspoons of oil in a skillet over medium heat. Add the cooked drained beans and mash them with a potato masher or fork, stirring occasionally. Cook until they thicken, about 3 minutes, adding a splash of the reserved bean liquid if too dry.
TIPA slightly chunky mash gives the best texture — don't over-purée. - fry · ~8 min
Fry the corn tortillas until crisp.
1.Heat 1 cup of oil in a clean skillet over medium-high heat until shimmering.2.Fry each tortilla one at a time, about 1 minute per side, until golden and crisp.3.Drain on paper towels and let cool.TIPThe tortillas will crisp further as they cool. They should be stiff and lightly browned. - assemble · ~5 min
Assemble the tostadas.
1.Spread a generous spoonful of refried beans onto each crispy tortilla.2.Top with a mound of the seasoned shredded chicken mixture.3.Add shredded lettuce, crumbled queso fresco, and a slice of avocado.4.Finish with a dollop of sour cream. - serve
Serve immediately while the tortillas are crisp.
TIPSet out extra lime wedges and hot sauce so everyone can adjust to their taste.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest tortillas, use day-old corn tortillas — they contain less moisture and fry up crunchier.
- 2Don't skip draining the fried tortillas on paper towels; excess oil will make the tostadas soggy.
- 3Poach the chicken at a gentle simmer, not a rolling boil, to keep it tender and easy to shred.
- 4Make the refried beans slightly chunky by mashing only partway — this gives better texture and holds up on the tostada.
- 5Assemble tostadas just before serving to keep the base crisp; the toppings will soften the tortilla if left to sit.
- 6Reserve poaching liquid from the chicken — it can be used to thin the refried beans if needed.
- 7Warm the refried beans before spreading so they adhere better to the tortilla.
- 8Let fried tortillas cool completely on a wire rack — trapping steam on paper towels can make them limp.
Adapt it for your goals.
Vegetarian
Skip the chicken and double the refried beans, or swap in sautéed mushrooms or crumbled tofu seasoned with cumin and lime. Perfect for plant-based diners.
spicy chipotleSpicy chipotle
Stir 1-2 teaspoons of chipotle pepper in adobo sauce into the refried beans or the shredded chicken. Adds a smoky, moderate heat that amplifies the Mexican flavors.
black bean swapBlack bean swap
Replace pinto beans with black beans for a slightly sweeter, earthier flavor. Black beans also hold their shape better if you prefer a chunkier refried texture.
zesty fish tostadaZesty fish tostada
Substitute the shredded chicken with flaked grilled or pan-seared white fish like tilapia or cod, seasoned with the same lime-cumin-cilantro mix. A lighter, coastal twist.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein to support muscle maintenance and satiety.
Fiber from Pinto Beans
Homemade refried pinto beans are rich in dietary fiber, which aids digestion and helps sustain energy levels.
Fresh Vegetables
Lettuce, tomato, onion, and cilantro contribute vitamins A and C, plus antioxidants, with minimal calories.
Healthy Fats from Avocado
Sliced avocado adds monounsaturated fats that support heart health and help absorb fat-soluble vitamins from the other ingredients.
Frequently asked questions
Yes — use one 15-ounce can, drained and rinsed. Simmer with a splash of water and mash as directed, skipping the soaking and pressure-cooking step.
