Shredded Chicken Tostada Stacks
Ingredients
Creamy Black Beans
-
1
Tbsp.
Unsalted Butter
-
⅓
cup
finely chopped Onion
-
½
tsp.
Smoked Paprika
-
½
tsp.
Cumin
-
¼
tsp.
Cayenne (optional)
-
2
cloves
Garlic, minced
-
1
can (15.5 oz.)
Refried Black Beans
-
⅓
cup
Sour Cream
-
1
Tbsp.
Hot Sauce
Chicken Tostada Stacks
-
4
Tostada Shells
-
1
cup
Creamy Black Beans
-
1½
cups
shredded Rotisserie Chicken
-
⅔
cup
Shredded Cheese
-
¼
cup
Salsa
-
Avocado, Pico de Gallo, Cilantro, Sour Cream, More Salsa (for garnish)
Instructions
- Melt butter in a saucepan, add onions and seasonings, and cook until softened.
- Stir in garlic and cook for one minute, then add refried black beans and mix well.
- Warm the beans until creamy, then stir in sour cream and hot sauce before turning off the heat.
- Toss shredded chicken with salsa until coated.
- Spread black beans on a tostada shell, add green onions, and layer with another tostada shell.
- Repeat layering with black beans, chicken, and cheese.
- Broil the stacks in the oven for 3-4 minutes until the cheese is melted and bubbly.
Nutrition Facts (estimated)
Servings
2 tostada stacks
Calories
590
Total fat
33g
Total carbohydrates
34g
Total protein
45g
Sodium
1538mg
Cholesterol
155mg
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