Shredded Chicken Tostada Stacks with Refried Black Beans Recipe

If you’re looking for a meal that checks every box—crispy, creamy, tangy, and oh-so-satisfying—let me introduce you to Shredded Chicken Tostada Stacks with Refried Black Beans. This recipe brings together juicy rotisserie chicken, luscious creamy beans, golden tostada shells, and all your favorite toppings in one unforgettable, stackable bite!

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Ingredients You’ll Need

All you need are a handful of accessible, flavor-packed ingredients—each one plays a starring role, from the smoky spices in the beans to the melty cheese on top. Here’s what makes these Shredded Chicken Tostada Stacks with Refried Black Beans so special:

• Unsalted Butter: Adds richness and helps bloom the spices in the beans for maximum flavor.
• Onion: Sautéed for sweetness and depth—use any variety you have on hand.
• Cumin, Smoked Paprika & Cayenne: The spice trio that brings a gentle heat and big Mexican-inspired character to your beans.
• Garlic: Because every great bean dish deserves a punch of garlicky aroma.
• Refried Black Beans: Creamy, hearty, and satisfying—pinto beans are a fine swap if needed.
• Sour Cream: Creates luscious, smooth beans and enhances the tanginess.
• Hot Sauce: Optional, but highly recommended if you like a kick!
• Salt: To balance and elevate every flavor—always taste and adjust.
• Tostada Shells: Crunchy vehicles for all your loaded, layered toppings.
• Shredded Rotisserie Chicken: Juicy, tender, and ready to absorb all that salsa goodness.
• Your Favorite Salsa: Whether it’s red, green, or smoky—pick your go-to for chicken that shines.
• Shredded Cheese: Jack, mozzarella, cheddar, or a Mexican blend—just make sure it’s something that melts irresistibly!
• Avocado, Cilantro, & More Salsa: For ultimate fresh finishes, color, and contrast in every bite.

Variations

One of my favorite things about Shredded Chicken Tostada Stacks with Refried Black Beans is how easy they are to adapt—switch up the beans, the protein, or even the toppings. Don’t be afraid to experiment and make this dish extra special for your table!

• Veggie Lover’s Version: Swap the chicken for sautéed mushrooms, roasted peppers, or even crispy tofu for a meatless twist.
• Bean Swap: Refried pinto beans work just as well if you don’t have black beans—or try a homemade version for extra flair.
• Spicy Stacks: Add pickled jalapeños, a swirl of chipotle mayo, or a dash of extra cayenne for those who crave heat.
• Cheese Fiesta: Change things up with an extra-melty Mexican cheese blend or a smoky smoked gouda.

How to Make Shredded Chicken Tostada Stacks with Refried Black Beans

Step 1: Sauté Your Aromatics

Start by melting the butter in a saucepan over medium heat. Add your finely chopped onion along with a healthy pinch of salt, cumin, smoked paprika, and cayenne. Cook, stirring occasionally, until the onions turn soft and fragrant—about 3-4 minutes. This is where the flavor foundation for your creamy beans is built, so don’t rush it!

Step 2: Add Garlic and Beans

Once your onions are perfectly softened, toss in the minced garlic and cook for just a minute—just until it becomes aromatic (but not browned!). Stir in the refried black beans, making sure everything gets beautifully combined. Give it a few minutes until the bean mixture is hot, smooth, and ready for extra creaminess.

Step 3: Make It Creamy

Turn the heat off and swirl in the sour cream and hot sauce (if using). Stir until the beans are ultra-lush and irresistible, then taste and adjust salt as you like. Set aside—these beans are magic on their own!

Step 4: Toss the Chicken

The beauty of using rotisserie chicken is that it’s fast and full of flavor. Shred about a cup and a half, place it in a bowl, and toss thoroughly with your favorite salsa until every bit is moist and tangy. This chicken is about to be the star of your Shredded Chicken Tostada Stacks with Refried Black Beans!

Step 5: Assemble and Stack

Here’s where it gets fun! Spread about 1/4 cup of those dreamy creamy black beans on a tostada shell, sprinkle with chopped green onions if you like, then top with another tostada shell. Add more beans, followed by half the shredded chicken, then shower with a generous helping of shredded cheese. Repeat with your remaining shells to make two awesome stacks.

Step 6: Broil for Melty Perfection

Set your oven to broil and place the assembled stacks on a rimmed baking sheet. Broil just 3-4 minutes, until the cheese is melted and bubbly. For those irresistible browned cheesy spots, go for a minute longer under “high” broil—but keep an eye out so nothing burns!

How to Serve Shredded Chicken Tostada Stacks with Refried Black Beans

Garnishes

You’re spoiled for choice here: a swoop of mashed avocado, fresh cilantro, extra salsa, and a dollop of sour cream are musts in my book. The cool, creamy toppings play off the zesty chicken and warm beans beautifully—plus, a sprinkle of sliced green onion never hurts!

Side Dishes

Pair these stacks with a crisp salad (try romaine, radishes, and lime), tangy slaw, or a side of Mexican street corn. If you’re feeding a crowd, add some tortilla chips and guacamole for true fiesta vibes.

Creative Ways to Present

Stack them high and slice into wedges for a dramatic plated entrée, or serve mini tostada stacks as a passable party appetizer. You can even sprinkle pomegranate seeds or pickled onions on top for a gourmet touch—they make every plate pop!

Make Ahead and Storage

Storing Leftovers

If you have leftover Shredded Chicken Tostada Stacks with Refried Black Beans, carefully disassemble and store components separately. Beans and chicken go into airtight containers in the fridge, while untoasted shells stay at room temp to preserve crunch.

Freezing

While the assembled stacks don’t freeze well due to the wild mix of textures, both the creamy black beans and the salsa chicken freeze beautifully on their own. Just cool completely, transfer to freezer-safe containers, and thaw overnight in the fridge before reheating.

Reheating

Warm the beans and chicken gently in the microwave or on the stovetop until hot and steamy. Re-crisp tostada shells under the broiler for a minute or two before assembling, then finish with cheese and broil again for gooey, melty perfection.

FAQs

Final Thoughts

I hope you’ll give these Shredded Chicken Tostada Stacks with Refried Black Beans a try! They’re easy to assemble, wildly flavorful, and endlessly customizable. Whether you’re cooking for a crowd or just craving something special midweek, these tostada stacks promise to deliver smiles and second helpings. Enjoy every crunchy, creamy bite!

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