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Weeknight Chicken Tostadas | Kita Roberts GirlCarnivore.com

Weeknight Chicken Tostadas


  • 2 medium boneless skinless chicken breasts 6 to 8oz each, if thick, cut across the center, then into strips
  • 1 tbs ground cumin
  • 2 tbs vegetable oil
  • 1 15 oz can low-sodium or organic black beans
  • 1 10 oz can Ro-tel Diced tomatoes with green chiles
  • ¼ fresh chopped cilantro
  • 2 oz feta or Mexican queso cheese crumbled
  • 2 radishes sliced thin
  • 1 avocado sliced for topping
  • Lime sour cream, and salsa also make for great toppings. OMG, this salsa
  • Tortillas fried in a little oil, drained, and kept warm in a clean kitchen towel.


  • Heat the il in a large skillet over medium-high heat. Rub the chicken with the cumin, ½ teas salt and pepper. Place the chicken into the skillet and cook, until browned on all sides, 5 to 7 minutes. Remove from the skillet and cover with foil to keep warm.
  • Add the beans to the skillet over the heat and add the tomatoes, and 2 tbs of the cilantro. Allow to cook, mashing the beans, until most of the liquid has evaporated and everything has thickened (make thinner with a little water or cook longer if you like your beans thicker). Season with salt and pepper as needed.
  • Serve the beans over the fried tortillas with the chicken on top. Allow your dinner party to garnish as desired with the cheese and radishes. Serve the remaining fresh cilantro in a small dish to allow guests to add the final touches to their tostadas.


Cook's Country Magazine July 2015