Monday, January 9, 2012

Bean and Chicken Tostadas

This dish came about because I had various bits of leftovers in the fridge and wanted to use them up while also having a full-flavored dinner. If you prefer burritos, you could roll your bean mixture up rather than spreading it out on the toasted tortilla as I did. If you are not pigs the way we are, you can get four servings out of this. Sadly, we are pigs.


1 can refried beans (I use fat-free spicy refried beans; I’d rather have the fat calories elsewhere)
1 to 2 adobo peppers, finely diced plus some of the sauce from the can
1 cooked boneless, skinless chicken thigh, diced
½ avocado, cut in thin strips
2 to 3 T diced fresh cilantro
Sour cream (I use light sour cream)
Shredded cheddar or jack cheese (or a mix)
Adobo seasoning
Salsa verde
2 to 3 tortillas


  1. Mix the beans and diced chicken in a microwave-safe bowl and heat thoroughly.
  2. Toast the tortillas in a toaster oven, taking care not to burn them OR place in a sauté pan and cook till crisp. If you are making burritos, omit this step.
  3. Sprinkle some cheese on the hot tortillas and spread the bean mixture on top.
  4. Sprinkle the adobo seasoning on the beans.
  5. Sprinkle some cilantro on the beans.
  6. Top with sour cream, avocado slices and salsa verde.
  7. Enjoy!


Ben said...

I will have to try this, but I'll use Jen's homemade refried black beans, maybe I will get her to post a recipe, they are delicious!

kittiesx3 said...

Yep I thought about calling out made from scratch beans. But when I made this, I needed to use up what I had on hand.

Post a Comment