Quick Chicken & Black Bean Tostadas
These quick chicken and black bean tostadas are an easy and flavorful weeknight meal. Diced chicken is seasoned and cooked with onions, garlic, black beans, and tomatoes, then served on warm corn tortillas with cheese and fresh toppings.
Equipment
- large skillet
Ingredients
Main Ingredients
- 1 tbsp vegetable oil
- 1 lb boneless, skinless chicken breasts, diced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 can black beans, rinsed and drained 15-oz
- 1/2 cup canned diced tomatoes, undrained
- 8 corn tortillas
- Shredded Monterey Jack cheese for topping
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
- sour cream or Greek yogurt Optional: for serving
- salsa Optional: for serving
- sliced jalapeños Optional: for serving
Instructions
Chicken Preparation
- Heat oil in a skillet, add diced chicken and season with chili powder, cumin, smoked paprika, salt, and pepper. Cook until browned and cooked through, then remove and set aside.
Vegetables and Beans
- In the same skillet, cook the chopped onion until softened, then add minced garlic and cook for another minute. Stir in rinsed black beans and diced tomatoes, then simmer for 5 minutes.
Combine and Warm Tortillas
- Return the cooked chicken to the skillet with the bean mixture and stir to combine and heat through.
- While the filling simmers, warm corn tortillas in a dry skillet or microwave until pliable.
Assemble and Serve
- Spread the chicken and black bean filling onto each warm tortilla and top generously with shredded Monterey Jack cheese.
- Garnish with fresh cilantro and serve immediately with lime wedges, and optional sour cream, salsa, or sliced jalapeños.
Notes
For extra crispiness, you can lightly fry the corn tortillas in a little oil before assembling. Adjust the amount of chili powder and jalapeños to your preferred spice level.