Chicken Tostadas || Gracefult Kitchen

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Chicken Tostadas

Chicken

Salsa macha dials up the flavor in this quick chicken dinner.

Ingredients

8 corn tostada shells
1/4 cup extra-virgin olive oil
1 small yellow onion, chopped
2 (15-ounce) cans black beans, drained and rinsed
3/4 cup water
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
2 cups shredded rotisserie chicken
2 tablespoons salsa macha, plus more for drizzling
Shredded cabbage, sliced radishes, sliced avocado, pickled red onion, and crumbled queso fresco, for topping
Lime wedges, for serving

Description

Preheat oven to 350°F. Line a large rimmed baking sheet with aluminum foil; arrange tostada shells on baking sheet in a single layer. Set aside.
Heat oil in a large skillet over medium-high. Add onion; cook, stirring often, until lightly browned, about 6 minutes. Add beans, and smash into a paste using the back of a wooden spoon. Stir in 3/4 cup water, cumin, garlic powder, salt, oregano, and pepper. Cook, stirring often, until bean mixture is slightly thickened, about 5 minutes. Remove from heat.
Bake tostada shells until lightly toasted, about 3 minutes. Spread 1/3 cup bean mixture evenly over each tostada shell. Toss together chicken and salsa macha in a medium bowl; top tostadas with evenly divided chicken (about 1/4 cup each). Bake tostadas until chicken is heated through, about 3 minutes.
Top tostadas with cabbage, radishes, avocado, pickled onion, and queso fresco; drizzle with additional salsa macha. Serve with lime wedges.