Tostadas are probably our favorite type of Mexican food. I love how much yummy goodness you can top on top of the sturdy tostada shell. For this recipe, I used chopped chicken and a black bean and sweet corn salsa. It makes a very quick and easy recipe.
Yield: Serves 4
For the chicken
2 lbs boneless skinless chicken breasts, chopped
1/2 medium onion, chopped
1 clove garlic, chopped
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
salt and pepper
olive oil
For the re-fried beans
1 – 15 oz can re-fried beans
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon cumin
For the black bean corn salsa
1 – 15 oz can black beans, rinsed and drained
2 cups frozen and defrosted sweet corn
2 large tomatoes, chopped
1/2 medium onion, chopped
2 tablespoons freshly chopped cilantro
salt and pepper
Additional Ingredients
Shredded Lettuce
Pre-made tostadas
Mexican blend shredded cheese
1. Preheat large skillet. Add chopped chicken salt and pepper, and spices to a large bowl, mix well. Drizzle pre-heated pan with olive oil. Add chicken, onions and garlic. Brown chicken on all sides and remove from pan.
2. While chicken is cooking, add beans and all spices to a small saucepan. Heat until warmed.
3. For salsa, add all ingredients to a large bowl and mix well.
4. To assemble tostadas, spread re-fried beans over tostada shell. Top with cooked chicken and onions, black bean and sweet corn salsa, shredded lettuce and cheese.
