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Chicken Tostadas

 Chicken Tostadas
If you like Mexican fare, you're going to love these piled-high tostadas! They make a quick-to-fix weekday dinner. —Janet Briggs
6 ServingsPrep/Total Time: 30 min.


  • 6 flour tortillas (8 inches)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 teaspoons chili powder, divided
  • 1 teaspoon ground cumin, divided
  • 1/2 cup salsa
  • 3/4 pound boneless skinless chicken breasts, cut into strips
  • 2 cups finely chopped tomatoes, drained
  • 1 cup chopped onion
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 2 cups torn romaine
  • Sour cream, optional


  • Place tortillas on ungreased baking sheets; spritz both sides with
  • cooking spray. Place on ungreased baking sheets. Bake at 350°
  • for 7 minutes; turn and bake 3 minutes longer or until crisp. Set
  • aside.
  • In a food processor, process the beans until smooth. In a large
  • saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon
  • cumin and salsa; bring to a boil. Remove from the heat; set aside.
  • Sprinkle chicken with remaining chili powder and cumin. In a large
  • skillet coated with cooking spray, cook chicken over medium heat for
  • 5 minutes or until chicken juices run clear, stirring constantly.
  • Spread bean mixture over tortillas to within 1/2 in. of edges of

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Chicken Tostadas (continued)

Directions (continued)

  • tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at
  • 350° for 2 minutes or until cheese is melted. Top with romaine.
  • Garnish with sour cream if desired. Yield: 6 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.