Speedy Chicken and Black Bean Tostadas
5.0
(1 reviews)
10min
7min
4
690
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
To make these even more flavorful, you can squeeze a fresh lime wedge over the assembled tostadas right before serving, or add a dollop of sour cream if you have some on hand!
Tags
Ingredients
2 lb leftover BBQ boneless skinless chicken thighs
15 oz canned black beans
1 tsp ground cumin
8 pieces tostada shells
1 head romaine lettuce
2 medium roma tomatoes
1 cup shredded cheddar cheese
1 TBSP olive oil
1/4 tsp salt
Instructions
- 1
Prepare the fresh vegetables: Wash 1 head of romaine lettuce and finely shred it. Wash 2 medium roma tomatoes and dice them. Set both aside in separate bowls.
- 2
Take the 2 lb of leftover BBQ boneless skinless chicken thighs from Day 1 and shred the meat using two forks.
- 3
Drain and rinse 15 oz of canned black beans in a colander.
- 4
Heat 1 TBSP of olive oil in a medium skillet over medium heat. Add the rinsed black beans, 1 tsp of ground cumin, and 1/4 tsp of salt. Cook for 3 minutes, using the back of a fork to lightly mash about half of the beans to create a creamy texture.
- 5
Add the 2 lb of shredded leftover chicken to the skillet with the seasoned black beans. Stir well to combine and cook for 3 to 4 minutes until the chicken is completely heated through.
- 6
Lay 8 tostada shells flat on a clean serving platter or baking sheet.
- 7
Evenly distribute the warm chicken and black bean mixture across the 8 tostada shells.
- 8
Top each tostada with 2 TBSP of shredded cheddar cheese, followed by a handful of the shredded romaine lettuce and diced roma tomatoes. Serve immediately.
Nutrition Information (per serving)
690
48g
32g
38g
Reviews (1)
Kimi M.
9/7/20265/5