Healthy Chicken Tostadas
A vibrant and satisfying meal featuring crispy corn tortillas topped with seasoned chicken, fresh vegetables, and creamy avocado.
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
Ingredients
- 8 corn tortillas or store-bought tostada shells
- 3 medium tomatoes diced
- 4 medium avocados diced
- 3 Tbsp. red onion finely chopped
- 1/4 cup cilantro finely chopped
- 1 tsp. cumin
- 1 tsp. chili powder
- 3/4 tsp. salt
- 1 lime juice of 1 lime
- 15 oz. low sodium black beans drained and rinsed
- 3 cups cooked chicken shredded
- 1/2 cup feta or Cotija cheese crumbled
- Cooking spray
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Arrange corn tortillas on the baking sheet and lightly spray both sides with cooking spray. Sprinkle with salt.
- Bake the tortillas for about 6 minutes on one side, then flip and bake for another 6 minutes until crispy.
- In a mixing bowl, combine diced tomatoes, avocados, red onion, cilantro, cumin, chili powder, salt, and lime juice. Stir to mix.
- Ensure your black beans are drained and rinsed, and your shredded chicken is ready to go.
- Once tortillas are crispy, assemble your tostadas by topping each with guacamole salsa, black beans, and shredded chicken. Finish with crumbled cheese.
- Serve immediately, allowing everyone to enjoy their own customized tostada.
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Notes
Store leftovers in separate containers in the refrigerator for up to 3 days. Reheat chicken and beans before assembling.