Chicken Tostadas

Has it been one of those days?  Long?  Exhausting?  You need dinner in 20 minutes?  I got you covered.  One word: tostadas.

This is another 3-2-1 meal.  3 meals, 2 people, 1 chicken.  The other recipes are the Yucatan-style Chicken Soup and this Chicken Tortilla Soup.

Tostadas are one of my go-to meals.  One makes a great snack, 2 makes a light meal.  They are an ideal way to use up leftover meat from previous meals.  For me, one thing that is essential in making tostadas is having a lot of colorful ingredients.  I often use red (really purple) cabbage in addition to cilantro.  Other colorful vegetables you might want to consider playing around with are colored bell peppers, carrots, red onion, green onion, roasted beets, cucumber….  You get the idea.  The more colorful your tostada, the more fun you’ll have.  (I just got an idea for rainbow tostadas- I wonder what that could be?)

Printable recipe: Chicken Tostadas

Here’s how you make tostadas in under 20 minutes.

start with your quick refried beans.

1 14-ounce can low sodium black beans (or pinto beans)

1 tablespoon roasted garlic flavored olive oil

1 teaspoon ground cumin

Rinse out the beans in a colander.  Combine the beans, oil, and cumin in a small bowl and smash with a fork until you get quick refried beans.

In another bowl, combine 1 cup shredded red cabbage, 1/3 cup chopped cilantro (about 1/3 of a bunch), and 1 tablespoon rice wine vinegar.  Mix well and enjoy the beautiful color, especially when the vinegar turns a little purple.

Take 4 tostada shells and layer each with a 1/4 of the beans.  Then add leftover shredded rotisserie chicken.  Layer on the cabbage and sprinkle with cheese.

Serve with fixings like salsa or sour cream.

Note: You can make your own tostada shells by lightly coating tortillas with cooking spray and baking them at 350 degrees for 4-7 minutes, flipping them once, until crisp.

Buen Provecho!

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