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
Units
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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
