Description
These Shredded Chicken Tostada Stacks with Creamy Black Beans are a delicious and satisfying meal that’s perfect for a festive dinner or casual gathering. Layers of creamy refried black beans, tender shredded chicken, gooey cheese, and flavorful salsa are stacked between crispy tostada shells for a flavorful and easy-to-eat dish.
Ingredients
Units
Scale
Creamy Black Beans:
- 1 tbsp. Unsalted Butter
- 1/3 cup finely chopped Onion any color
- 1/2 tsp. Cumin
- 1/2 tsp. Smoked Paprika
- 1/4 tsp. Cayenne optional
- 2 cloves Garlic minced
- 1 15.5 ounce can Refried Black Beans or refried pinto beans
- 1/3 cup Sour Cream
- 1 tbsp. Hot Sauce optional
- Salt to taste
For Two Chicken Tostada Stacks:
- 4 Tostada Shells
- 1 cup Creamy Black Beans
- 1 1/2 cups shredded rotisserie Chicken
- 1/4 cup your favorite Salsa see notes
- 2/3 cup Shredded Cheese see notes
- mashed avocado, cilantro, more salsa, sour cream for toppings / garnish
Instructions
- For Creamy Black Beans: Make the Creamy Refried Black Beans. Melt butter in a large saucepan over medium heat. Add onions, a healthy pinch of salt, and seasonings (smoked paprika, cumin, and cayenne). Cook, stirring occasionally, for 3-4 minutes until onions are softened. Stir in garlic and cook for one minute. Add refried black beans, and stir to mix into the butter, onions, and garlic. Stir the beans occasionally until they are warmed through and their texture becomes soft and creamy. Stir in the sour cream and hot sauce, then turn off the heat from underneath the saucepan.
- For Chicken Tostada Stacks: Make the Shredded Chicken. Toss shredded chicken with your favorite salsa until the chicken is thoroughly coated. Set aside. Build the Tostadas. Spread about 1/4 cup of creamy refried black beans over the surface of one tostada shell. Sprinkle about 2 tablespoons of chopped green onions over the black beans, then place a second tostada shell on directly on top. Spread another 1/4 cup of creamy refried black beans over the second tostada shell, then pile 1/2 cup of shredded chicken on top. Sprinkle 1/4 cup of cheese over the chicken. Repeat with the other two tostada shells to create the second stack.
- Bake the Tostada Stacks: Turn on the oven to a low broil. Once it is hot, pop the tostada stacks onto a rimmed baking sheet and broil for 3-4 minutes until the cheese is melted. (For an extra browned / crispy cheese layer, set the broiler to ‘high’ for about a minute until the cheese is browned.)
Notes
- Shredded Cheese: Jack cheeses (such as Pepper Jack, Monterey Jack, or Colby Jack) are soft cheeses that melt easily. I used mozzarella in these photos because it’s what I had on hand, but Jack cheese would have been my preference. Cheddar cheese or a Mexican blend of cheese would work well, too!
- Salsa: I used the Hatch Green Chile salsa from Trader Joe’s in my chicken mix for these tostadas. I highly recommend using your favorite salsa (red, green, or any color/flavor – as long as you love it, it’s perfect for this recipe), a small 4 oz. can of green chiles, or even fresh tomatoes or pico de gallo if you like!
Nutrition
- Serving Size: 1 tostada stack
- Calories: 480
- Sugar: 3g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg
