Quick, easy, and adaptable for varied palates, these chicken tostadas are in the regular Taco Tuesday rotation in our home when we feel like a pivot from traditional tacos. Rotisserie chicken is an easy substitute if you are looking for a quick meal (and, aren’t we all this time of year!). Pull the meat off the chicken and simmer it in salsa to make a quick tinga. Adapted from The New York Times.
Yield: 8 tostadas
INGREDIENTS:
- 1 medium white onion, chopped, plus more for serving
- 2 (15-ounce) cans black beans, undrained
- 2-3 tablespoons of olive oil
- 1 chipotle chile in adobo, chopped, plus 2 tablespoons adobo sauce
- Kosher salt (optional)
- 2 cups cooked shredded chicken (from a roast chicken or rotisserie chicken)
- 1½ cups salsa, chipotle or salsa verde work well
- 8 tostada shells
- Top with queso fresco, chopped avocado, sliced radish, chopped or pickled onions, and (optional) cilantro.
DIRECTIONS:
- Warm olive oil in a skillet. Add the onion in the skillet and cook over medium-high heat, tossing occasionally, until tender and brown, about 6 minutes.
- Add the black beans and their liquid, chipotle and adobo sauce and bring to a boil. Cook, stirring occasionally, until the liquid has reduced slightly, about 5 minutes.
- Using a potato masher, smash the beans until almost no whole beans remain and the mixture is thick, smooth, and creamy — the consistency of sour cream. Remove from the heat, taste, and season with salt if desired. The refried beans will thicken as they sit.
- In a medium saucepan over medium high, heat the chicken and salsa, stirring occasionally, until the chicken is completely coated and warmed through. Taste and season with salt.
- Spread about ⅓ cup of the refried beans over each tostada. Top with about ½ cup of the chicken, the queso fresco, and other toppings.