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Ingredients (12)

  • 1 (14-ounce) can refried black beans
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 1 pound shredded meat from a rotisserie chicken (see Game Plan note)
  • 1/2 tablespoon ground cumin
  • 8 tostada shells
  • Sour cream
  • Shredded romaine lettuce
  • 1/2 cup crumbled queso fresco
  • 1 small red onion, thinly sliced
  • Thinly sliced jalapeños
  • Hot sauce
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The crunch of the shell, the creaminess of refried beans, and the satisfying chew of shredded chicken—tostadas are about texture and bright flavors. This super-easy recipe calls for canned beans and a rotisserie chicken, so prep time is minimal.

Game plan: Pick up a cooked rotisserie chicken at the market or roast one yourself.


  1. 1Heat the refried beans in a small, heavy-bottomed saucepan over low heat, adding a tablespoon or so of water if they begin to look dry, about 5 minutes. Remove from the heat, cover, and set aside.
  2. 2Warm the oil in a medium skillet or nonstick frying pan over medium-low heat. Add the garlic and cook until it’s fragrant, about 1 minute. Add the shredded chicken, sprinkle in the cumin, and cook until the chicken is heated through, moving the pieces around with a pair of tongs, about 5 minutes. Set aside.
  3. 3Spread a tostada shell with a spoonful of beans, top with shredded chicken, and add a dollop of sour cream. Pile shredded romaine on top, and sprinkle with queso fresco. Garnish with onion slices, jalapeños, and a few drops of hot sauce. Repeat with the remaining tostada shells.
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