Ingredients
Equipment
Method
- If you’re not using pre-cooked shredded chicken, cook chicken breasts or thighs (about 1 to 1.5 pounds) by poaching or pan-frying with a tablespoon of olive oil until cooked through. Once cooled, shred the chicken with two forks. In a small bowl, combine the shredded chicken with the rinsed and drained black beans, chili powder, cumin, garlic powder, salt, and pepper. Mix well to evenly distribute the seasonings.1 tablespoon olive oil, 1.5 cups cooked shredded chicken, 1 (15-ounce) can black beans, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, Pinch garlic powder, Salt and freshly ground black pepper
- In a medium bowl, mash the ripe avocados with a fork until mostly smooth but still with a little texture. Stir in the finely chopped red onion, fresh lime juice, chopped cilantro, minced jalapeño (if using), salt, and pepper. Taste and adjust seasonings as needed.2 ripe avocados, 1/4 cup finely chopped red onion, 1 tablespoon fresh lime juice, 1 tablespoon chopped fresh cilantro, 1 small jalapeño, Salt and freshly ground black pepper
- For an extra crisp texture, you can lightly warm the tostada shells. Place them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until slightly warmed and crisped. Alternatively, you can skip this step if you prefer softer shells.6-8 corn tostada shells
- Spread a generous layer of the seasoned chicken and bean mixture onto each tostada shell. This forms the flavorful base for our delicious creation.6-8 corn tostada shells
- Dollop a good portion of the freshly made guacamole over the chicken and bean mixture on each tostada. Then, sprinkle the shredded Monterey Jack or cheddar cheese evenly over the guacamole.6-8 corn tostada shells, Sour cream or plain Greek yogurt, 1/2 cup shredded Monterey Jack or cheddar cheese
- Top with pico de gallo or chopped fresh tomatoes, and if desired, sprinkle with crumbled cotija cheese. Finish with a dollop of sour cream or Greek yogurt and a sprig of fresh cilantro for garnish. Serve immediately and enjoy the vibrant flavors!1/4 cup pico de gallo or chopped fresh tomatoes, 2 tablespoons crumbled cotija cheese or feta cheese, Sour cream or plain Greek yogurt, Extra cilantro sprigs
Notes
Store components separately for leftovers. Refrigerate chicken and bean mixture for up to 3 days. Guacamole is best fresh; refrigerate leftovers with plastic wrap pressed on top for up to 1 day. Store tostada shells at room temperature. Reheat chicken and beans, warm shells briefly, and assemble with fresh guacamole and toppings just before serving. Freezing is not recommended.
