Chicken Tostadas with Refried Beans Recipe

Chicken Tostadas with Refried Beans is a crunchy, satisfying dish featuring crispy tostada shells topped with seasoned chicken, creamy refried beans, and fresh toppings like lettuce, cheese, and salsa. This Mexican-inspired dish is quick, easy, and customizable, making it perfect for lunch, dinner, or a casual meal.

Chicken Tostadas with Refried Beans

Chicken Tostadas with Refried Beans is a delicious and hearty Mexican dish featuring crispy tostada shells, seasoned chicken, smooth refried beans, and fresh toppings. A quick and customizable meal that’s perfect for lunch or dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Dinner

Cuisine: Mexican-American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken:

• 2 boneless skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and pepper to taste

For the Refried Beans:

• 1 can 15 oz refried beans (or homemade)
• 1 tablespoon olive oil or butter
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• Salt and pepper to taste

For the Tostadas:

• 8 crispy tostada shells store-bought or homemade
• 1 cup shredded lettuce
• 1 cup shredded cheese cheddar, Monterey Jack, or a blend
• ½ cup salsa or pico de gallo
• 1 avocado sliced (optional)
• Sour cream optional for serving
• Fresh cilantro optional for garnish

Equipment

• Skillet
• Baking sheet (if baking tostada shells)
• Knife & cutting board
• Spoon or spatula for mixing
• Small bowl for seasoning

Method

 

For the Chicken:

1. In a small bowl, combine cumin, chili powder, garlic powder, salt, and pepper. Rub the spice mixture over both sides of the chicken breasts.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from heat and let rest for 5 minutes.
3. Once the chicken has rested, use two forks to shred it into bite-sized pieces.

For the Refried Beans:

1. In a small saucepan, heat 1 tablespoon of olive oil or butter over medium heat. Add the refried beans, garlic powder, cumin, salt, and pepper. Stir to combine and heat the beans through, about 3-5 minutes. Set aside.

For the Tostadas:

1. If using store-bought tostada shells, you can warm them in the oven at 350°F (175°C) for about 5 minutes or toast them in a skillet for 2 minutes on each side to make them extra crispy.
2. Spread a thin layer of refried beans on each tostada shell. Top with shredded chicken, then add shredded lettuce, cheese, salsa, and optional avocado slices.
3. Garnish with fresh cilantro and a dollop of sour cream (if desired). Serve immediately.

Notes

• Storage Instructions: Store leftovers in an airtight container in the fridge for up to 2 days. However, it’s best to store the tostada shells separately to avoid sogginess.
• Reheating Tips: Reheat the chicken and beans in the microwave or on the stovetop. Warm the tostada shells separately in the oven to keep them crispy.
• Variation Suggestions: Add jalapeños for extra heat, or swap the chicken for ground beef, shrimp, or a vegetarian filling like grilled vegetables or tofu.
• Safety Tips: When handling hot oil, be careful not to splash it while frying or heating the tostada shells.