Photo by Fernanda Alvarez These chicken tostadas are my favorite with chipotle sauce but you can make them any way that you want. There is no right or wrong way to make tostadas!
In a Mexican kitchen, nothing goes to waste. Yesterday’s chicken can be shredded and used as a topping for chicken tostadas, soups or salads. Tortillas can be toasted until crunchy and served with delicious toppings as they are here. They're incredibly easy to make, look great, and are so convenient to serve and eat as party food. So now you now: no more wasted food!
Tostadas are one of those foods that let you get creative. You can make them for breakfast, serve up a delicious vegetarian version with hummus, and so much more. Let us know what your favorite tostada topping is in the comments!
Ingredients
- Tostadas
- 12 tostadas
- 3 cups rotisserie chicken shredded
- 1 cup Tropical Cheese queso fresco shredded
- 3/4 cup Sour cream
- 3 avocados peeled and sliced
- 6 chipotles canned; sliced (for garnish)
- Black Bean & Chipotle Paste
- 1/2 cup vegetable oil
- 2 cups black beans cooked
- 5 chipotles canned
- 1/2 cup white onion chopped
- 2 teaspoons salt
Directions
For the Black Bean Paste
- Heat the vegetable oil in a frying pan over medium heat. Add the chopped onion and cook for 4 minutes. Add the sliced chipotles, the cooked black beans and salt.
- Cook for 10 minutes and transfer to the blender. Reserve.
Assembling the Tostadas
- Spread 3 tablespoons of the black bean paste over the tostadas.
- Top with 3 tablespoons shredded chicken, 2 teaspoons grated queso fresco, 3 slices avocado and 1 teaspoon sour cream on each. Garnish with the rest of the sliced chipotle chiles.
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