Ready in 20 minutes and LOADED to the max!! Chicken, refried beans, peppers, salsa, cheese, and more!! Great party appetizer or EASY weeknight dinner!!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Chicken
Cuisine: Mexican
Keyword: chicken tostadas, how to make tostadas, tostada tostada recipe, what is a tostada
Servings: 6
Calories: 790kcal
Author: Averie Sunshine
Ingredients
4tablespoonscanola or vegetable oildivided; plus more if necessary
6flour tortillas OR one package storebought tostadoslocated next to tortilla shells
1poundground chickenground turkey may be substituted
1small sweet vidalia oniondiced small
one medium/large red bell pepperseeded and diced small (another color may be substituted)
3clovesgarlicfinely minced or pressed
about 1 1/2 cups red salsadivided; plus more for serving if desired
2teaspoonsground cumin
½teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
one 16-ounce can refried black beans or refried beans
1cupdiced or crumbled queso fresco or Mexican shredded cheese blend
1medium avocadopeeled and diced into small chunks, optional for garnishing
¼cupfinely minced fresh cilantro and/or thinly sliced green onionsoptional for garnishing
Instructions
To a large skillet, add 2 tablespoons oil and heat over medium-high heat until hot. OR use storebought tostados and skip to step 3.
Add one tortilla to the hot oil and cook 1 to 2 minutes per side, or until golden brown and crisp. Transfer to paper towels to drain; repeat with remaining 5 tortillas.
Add remaining 2 tablespoons oil to skillet, add the ground chicken, and cook until done, about 4 to 5 minutes; crumble chicken and stir intermittently to ensure even cooking.
Add the onions, bell peppers, and cook for about 5 minutes or until vegetables are tender; stir occasionally. While cooking, if the mixture looks dry, add another tablespoon or two of oil if necessary.
Add the garlic and cook for about 1 minute, or until fragrant.
Add about 3/4 cups salsa and evenly sprinkle with cumin, salt, pepper, and cook for about 2 minutes; stir occasionally.
Meanwhile, to a medium microwave-safe bowl, add the beans and remaining 3/4 cup salsa or as necessary for consistency (all salsas and refried beans vary in thickness and texture so add salsa to taste so bean mixture is spreadable). Heat on high power until warmed through, about 2 minutes.
Evenly spread and distribute the bean mixture over the tortillas, about 1/3 cup per tortilla or to taste.
Evenly top with chicken, cheese, optional avocado, cilantro/green onions, additional salsa if desired, and serve immediately once assembled.
Notes
Extra chicken will keep airtight in the fridge for up to 5 days; as will extra beans/salsa mixture stored separately in an airtight container in the fridge.