Best chicken and beans Mexican tostadas
This is a delicious recipe for when you are in a hurry. This chicken and beans Mexican tostadas recipe, is one of my family’s favourite recipes back in Mexico because the wonderful thing about these tostadas is that you can top them with whatever you want, I like to add shredded chicken, because it is something that cooks very quick.
These lovely chicken and beans Mexican tostadas can be served as a little starter or as a main course. I personally prepare them as main course, perfect for a quick and easy dinner when you do not have a lot of time for cooking.
There are a few elements that can be prepared in advance. The tostadas can be homemade or store bought as well as the refried beans, but personally, I love making them at home and these two Mexican recipes are just so easy to make.
If you are one of those who likes to add salsa to everything, you may also want to consider making a salsa de aguacate (avocado salsa) or a Mexican guajillo chilli salsa and while you are at it, complete it with an Agua fresca de Jamaica (hibiscus flower flavoured drink).
Let me know if you make this Mexican tostadas recipe and if you like it, I would love to hear your thoughts.
Love,
Karla x
Chicken and Beans Tostadas
Ingredients
To cook the chicken
- 2 chicken breasts
- 1 medium tomato cut in half
- ½ onion peeled
- 2 garlic cloves peeled
- 1 tsp salt
- water to cover the chicken
For the refried beans
- 400 g cooked pinto beans or unsalted pinto beans tin
- ½ small onion peeled and finely chopped
- 1 small garlic clove finely chopped
- 3 tbsp sunflower oil
- 1 tsp salt
For the Salsa Bandera
- 2 medium tomatoes finely dice
- ½ small white onion finely chopped
- 4 tbsp fresh coriander finely chopped
- ¼ tsp salt
To make the tostadas
- refried beans
- shredded chicken
- salsa bandera
- 8
tostadas - 2 perfectly ripe hass avocados
- 2 cups iceberg lettuce shredded
- ½ cup feta cheese crumbled
- ½ cup sour cream
- spicy salsa of your choice
Instructions
To cook the chicken
- Place the chicken breasts in a saucepan and add the onion, tomato, garlic and salt. Cover with water. Bring it to a boil and lower the heat. Simmer for 30 minutes.
- Once the chicken breasts are cooked, take them out of the broth to cool down, then shred them and set aside.
To make the refried beans
- Heat the oil to medium heat in a saucepan. Add the onion and garlic and fry for 2 minutes. Then add the beans, remember to use some of the bean juice, not too much, otherwise the beans will be to watery.
- When the beans are hot, mash them with a potato masher, season them with salt and set aside.
Making the Salsa Bandera
- Mix the dice tomatoes, finely chopped onion and coriander in a bowl. Season with salt and reserve.
To make the Chicken and Bean Tostadas
- Have all the elements for this recipe ready. Corn tostadas, shredded chicken, refried beans, salsa bandera, shredded lettuce, sour cream, feta cheese and slices of avocado.
- Get a tostadas and spread some refried beans. Top it with shredded chicken and add some salsa bandera, shredded lettuce, a dollop of sour cream, crumbled feta cheese and an avocado slice.
- Add a spicy salsa of your choice as a finishing touch. Enjoy.
Remember to check out my Mexican cooking classes and Mexican supper clubs
