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Chicken Tostadas with Refried Beans Recipe

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
Cook Time 20 minutes
Total Time 30 minutes
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.