Rotisserie Chicken and Bean Tostadas
eatoplan
November 27, 2024
30
easy
3
These Rotisserie Chicken and Bean Tostadas are a crunchy, flavor-packed meal that’s as easy to make as it is satisfying. Crisped corn tortillas serve as the perfect base for a hearty layer of creamy refried beans and juicy shredded rotisserie chicken, making them ideal for a quick weeknight dinner or casual gathering.
Topped with fresh iceberg lettuce, diced tomatoes, guacamole, cotija cheese, and a squeeze of lime, each bite delivers the perfect balance of creamy, crunchy, tangy, and spicy. Drizzle with salsa and add jalapeños for an extra kick—these tostadas are sure to become a new favorite!
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Ingredients:
Adjust Servings
| 2cups rotisserie chicken shredded | |
| 6small corn tortillas | |
| 0.33333334can refried beans | |
| 0.5 tomato diced | |
| 1 jalapeño sliced | |
| 3servings iceberg lettuce shredded | |
| 3servings cotija cheese (Mexican queso) | |
| 1 lime cut into wedges | |
| 6teaspoons guacamole | |
| 3servings salsa |
Directions
1.
Prepare the Tortillas
1. Preheat the oven to 350°F (175°C). | 2. Arrange the corn tortillas on a baking sheet in a single layer. | 3. Bake for 16–17 minutes, or until the edges are lightly browned and the tortillas curl slightly. | 4. Remove from the oven and let them cool at room temperature to crisp further.
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2.
Assemble the Tostadas
1. Spread 1–2 tablespoons of refried beans evenly over each tortilla. | 2. Add a generous handful of shredded rotisserie chicken on top of the beans. | 3. Layer with shredded iceberg lettuce, diced tomato, and a dollop of guacamole.
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3.
Add the Finishing Touches
1. Squeeze a lime wedge over each tostada for a fresh citrus kick. | 2. Sprinkle with crumbled cotija cheese. | 3. Drizzle with your favorite salsa. | 4. Garnish with sliced jalapeños for a spicy finish.
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4.
Serve
Serve the tostadas open-faced and enjoy immediately for the perfect crunch!
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