I’m not even sure it’s accurate to call this a recipe. First, I used some leftover chicken, so that part was already done. Just a simple, grilled chicken breast, diced. And this dish is very similar to my black bean nachos in that you bake the corn tortillas, use the same black bean mixture, and just pile the ingredients on top. Regardless, it was a super easy and quick meal, which I am all about these days.
Easy Chicken Tostadas
Four corn tortillas
7 oz of black beans, drained, but reserve a little of the liquid
seasoning for beans (I eye-ball it and use chili powder, ground red pepper, garlic, and cumin)
2 cooked chicken breasts, diced
1. Preheat oven to 375 degrees. Bake tortillas 10-12 minutes, or until they are golden and crisp. Set tortillas aside and leave oven on.
2. In a food processor or blender, puree beans with reserved liquid. Add in spices and seasonings and pulse until thoroughly incorporated.
3. Spread bean mixture on tortillas. Top with diced chicken and cheese. Place in the oven just until chicken is hot and cheese is melted.
4. Top with salsa, sour cream, avocado, lettuce, tomatoes, whatever! Enjoy!
Super easy and super good. This recipe is definitely a keeper!