If you’re looking for a vibrant, crave-worthy meal that’s quick enough for a weeknight but impressive enough for guests, these Shredded Chicken Tostada Stacks with Refried Black Beans are calling your name! Picture crispy tostada shells layered with creamy, smoky black beans, juicy salsa-laced chicken, melty cheese, and all your favorite toppings. It’s comfort food with a kick—and you won’t believe how easy it is to put together.
Why You’ll Love This Recipe
- Layered Flavor in Every Bite: Each layer bursts with bold seasonings—think smoky beans, salsa-soaked chicken, and melty cheese for a truly satisfying forkful.
- Weeknight Fast, Party Worthy: Ready in 20 minutes, these Shredded Chicken Tostada Stacks with Refried Black Beans taste like you spent all day but come together in a snap.
- So Customizable: From the cheese you sprinkle to the salsa you choose, these stacks easily adapt to your pantry, dietary needs, or spice craving.
- Crowd-Pleasing Presentation: Serve them stacked high for a dramatic centerpiece, or let everyone build their own for a fun, interactive meal.
Ingredients You’ll Need
This recipe is all about simple, fresh ingredients that bring big flavor and beautiful color to your table. Each component adds its own special magic—from the luscious creaminess of the refried black beans to that irresistible crunch of tostada shells. Here’s what you’ll need (and why you’ll love it!):
- Unsalted Butter: Gives the black beans a rich, silky base without overwhelming the spices.
- Onion: Adds sweet depth and savoriness; any color works, so use your favorite.
- Ground Cumin & Smoked Paprika: Bring earthy warmth and a little smokiness to the refried beans for a seriously cozy flavor.
- Cayenne (optional): A pinch brings a subtle kick—add more if you love it spicy!
- Fresh Garlic: Infuses the beans with sharp, fragrant flavor.
- Refried Black Beans (or pinto): Creamy and protein-rich, they’re the heart of each stack. Black beans add bold color; pinto beans offer a mellow, classic note.
- Sour Cream: Stirred into the beans for extra creaminess and tang.
- Hot Sauce (optional): For those who like a little extra zing!
- Salt: Brings out all the savory flavors—don’t skip it.
- Tostada Shells: Crunchy, golden rounds that keep their texture under all those luscious toppings.
- Shredded Rotisserie Chicken: A shortcut miracle—tender, juicy, and perfect for soaking up salsa.
- Your Favorite Salsa: Whether it’s green chile, classic red, or pico de gallo, it brings juiciness and tang to the chicken.
- Shredded Cheese: Melty and delicious—Jack, mozzarella, cheddar, or any blend you love.
- Avocado, Cilantro, More Salsa, Sour Cream (for topping): The finishing touch! Adds creaminess, bright color, and fresh flavor to every bite.
Variations
One of my favorite things about Shredded Chicken Tostada Stacks with Refried Black Beans is how easy they are to personalize. Feel free to swap, add, or adjust ingredients to fit your palate, what’s in your fridge, or to accommodate various dietary needs!
- Vegetarian Stacks: Skip the chicken and layer with roasted veggies (like peppers, corn, or zucchini) for a meatless—but equally hearty—version.
- Go Gluten-Free: Most tostada shells are naturally gluten-free, but double-check packaging—or bake your own corn tortillas until crisp!
- Spicy Lovers’ Dream: Stir diced jalapeños or chipotle in adobo into the chicken mixture for extra heat and smoky flavor.
- Dairy-Free: Use a plant-based sour cream or cheese, and these tostada stacks are easily made dairy-free but still creamy and satisfying.
How to Make Shredded Chicken Tostada Stacks with Refried Black Beans
Step 1: Sauté Your Aromatics & Build Creamy Beans
Start by melting the unsalted butter in a saucepan over medium heat. Toss in the onions, cumin, smoked paprika, and (if you’re feeling bold) a pinch of cayenne, plus a little salt. Let it all sizzle for about 3-4 minutes, stirring now and then—the aroma will start smelling irresistible! Add garlic and let it cook just a minute more, then add in your refried black beans. Stir until everything’s uniformly combined and luscious. Finally, mix in the sour cream and a splash of hot sauce, giving your beans a velvety texture with a zesty edge. Turn off the heat and let those flavors mingle.
Step 2: Mix Up the Juicy Shredded Chicken
In a bowl, combine your shredded rotisserie chicken with your favorite salsa—red, green, or something smoky and roasted. Give it a good toss so every strand of chicken drinks up all that delicious juiciness. Set it aside while you get ready to layer your tostada stacks.
Step 3: Stack and Build!
Grab your crispy tostada shells and get stacking! For each stack, spread about 1/4 cup of those creamy black beans right to the edges of the bottom shell, then sprinkle with green onions if you like a little crunch and color. Top with another tostada shell, add another swoosh of creamy beans, then a hearty pile of salsa-drenched shredded chicken, and finally shower with shredded cheese. Repeat for the second stack; you’ll love how tall and tempting these look!
Step 4: Broil to Golden, Melty Perfection
Preheat your broiler on low, then carefully place the assembled tostada stacks on a baking sheet. Slide them under the broiler for just 3-4 minutes—keep an eye out, you want the cheese perfectly gooey and barely browned at the edges. If you crave that extra crispy, golden cheese layer, crank the broiler up for another 30–60 seconds. Remove from the oven and get ready for the best part: topping and devouring!
Pro Tips for Making Shredded Chicken Tostada Stacks with Refried Black Beans
- Ultra-Creamy Beans: Don’t be shy with the sour cream—stir it in right at the end, with the heat off, to keep the beans silky and prevent splitting.
- Maximize Crunch Factor: Layer your tostada stacks just before broiling to ensure the shells stay crisp, not soggy, under all those creamy toppings.
- Broiling Brilliance: Watch closely under the broiler, as cheese goes from perfectly melted to overdone in seconds—rotate the pan if needed for even browning.
- Salsa Selection: Choose a salsa you love—green chile for tang, smoky chipotle for depth, or classic red for a familiar, crowd-pleasing finish.
How to Serve Shredded Chicken Tostada Stacks with Refried Black Beans
Garnishes
This is your invitation to get playful—scattered cilantro, sliced avocado, or an extra drizzle of sour cream can make every plate feel special. I love adding a sprinkle of diced purple onion or a spoonful of fresh salsa for zingy color and freshness. If you’re feeling fancy, a quick squeeze of lime over the top brightens every bite!
Side Dishes
Shredded Chicken Tostada Stacks with Refried Black Beans are their own main event, but they’re even better alongside a crunchy cabbage slaw or quick-pickled jalapeños. For bigger appetites, try a simple corn salad, citrusy rice, or a bowl of tortilla chips with guacamole to round out the meal.
Creative Ways to Present
Layer your tostada stacks high on a platter, add all the toppings, and slice in half for a dramatic centerpiece. Or, set up a “tostada bar” and let everyone build their own—perfect for casual family nights or festive gatherings! Little stacks can even be made appetizer-sized for parties or potlucks; just use smaller tostadas or break the large ones for snackable bites.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store any extra chicken, creamy beans, and toppings in separate airtight containers in the fridge. Tostada shells will stay crisp at room temperature—just keep them tightly wrapped until you’re ready to build.
Freezing
Both the shredded chicken (mixed with salsa) and the creamy refried black beans freeze beautifully for up to 2 months. Cool completely, transfer to freezer-safe bags or containers, and thaw overnight in the refrigerator before reheating. I don’t recommend freezing tostada shells, as they lose their crunch.
Reheating
To reheat, simply warm the chicken and black beans separately in the microwave or on the stovetop until piping hot, then assemble fresh stacks. Pop them under the broiler briefly to remelt the cheese and bring back that irresistible crunch!
FAQs
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Can I make Shredded Chicken Tostada Stacks with Refried Black Beans ahead of time?
Absolutely! Prep the chicken, creamy beans, and toppings in advance, but leave assembly and broiling until just before serving. This way, every layer stays fresh and the tostada shells keep their crunch.
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What’s the best salsa to use for these tostada stacks?
Use the salsa that makes your taste buds happiest—whether it’s a tangy green chile salsa, smoky red salsa, or chunky pico de gallo. The beauty of Shredded Chicken Tostada Stacks with Refried Black Beans is how easily they adapt to your favorite flavors!
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How can I keep my tostadas crispy after stacking?
The trick is to only assemble and broil the stacks right before eating. Also, don’t overload the shells with too much bean mixture; a thin, even layer helps prevent sogginess while maximizing flavor.
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Can I use leftover cooked chicken instead of rotisserie?
Definitely! Simply shred any cooked chicken breast or thighs you have and toss with salsa as described. You’ll get the same juicy, flavorful result in your Shredded Chicken Tostada Stacks with Refried Black Beans.
Final Thoughts
If you’re ready to shake up dinner and bring a burst of flavor and fun to your table, give these Shredded Chicken Tostada Stacks with Refried Black Beans a try! Whether you keep it classic or customize with your own twists, I can’t wait to hear how much you love this fresh, satisfying, and unbelievably easy recipe.
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Shredded Chicken Tostada Stacks with Refried Black Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 tostada stacks 1x
- Category: Baking
- Method: Stovetop
- Cuisine: American
Description
These Shredded Chicken Tostada Stacks with Creamy Refried Black Beans are a delicious and satisfying meal perfect for a casual dinner or festive gathering. Layers of crispy tostada shells sandwich creamy black beans, flavorful shredded chicken, and gooey melted cheese, all topped with your favorite salsa and garnishes.
Ingredients
Creamy Black Beans:
- 1 tbsp. Unsalted Butter
- 1/3 cup finely chopped Onion
- 1/2 tsp. Cumin
- 1/2 tsp. Smoked Paprika
- 1/4 tsp. Cayenne (optional)
- 2 cloves Garlic, minced
- 1 15.5 ounce can Refried Black Beans (or refried pinto beans)
- 1/3 cup Sour Cream
- 1 tbsp. Hot Sauce (optional)
- Salt to taste
For Two Chicken Tostada Stacks:
- 4 Tostada Shells
- 1 cup Creamy Black Beans
- 1 1/2 cups shredded rotisserie Chicken
- 1/4 cup your favorite Salsa
- 2/3 cup Shredded Cheese
- Mashed avocado, cilantro, more salsa, sour cream for toppings/garnish
Instructions
- For Creamy Black Beans: Melt butter in a large saucepan over medium heat. Add onions, salt, cumin, smoked paprika, and cayenne. Cook for 3-4 minutes until onions soften. Add garlic, cook for one minute. Stir in refried beans. Warm through, then add sour cream and hot sauce. Remove from heat.
- For Chicken Tostada Stacks: Toss chicken with salsa. Spread beans on a tostada shell, top with green onions. Add another shell, more beans, chicken, and cheese. Repeat for second stack.
- Bake the Tostada Stacks: Broil on low for 3-4 minutes until cheese melts. For extra browning, broil on high for another minute.
Notes
- Shredded Cheese: Use Jack, Cheddar, or Mexican blend for best results.
- Salsa: Any salsa variety works; choose your favorite for the best flavor.
Nutrition
- Serving Size: 1 tostada stack
- Calories: Approximately 480 kcal
- Sugar: 2g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg
