Shredded Chicken Tostada Stacks with Refried Black Beans

Name: Shredded Chicken Tostada Stacks with Refried Black Beans
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1 tbsp Unsalted Butter (1 tbsp. Unsalted Butter); ⅓ cup Yellow Onion (1/3 cup finely chopped Onion (any color)); ½ tsp Cumin Seeds (1/2 tsp. Cumin); ½ tsp Smoked Paprika (1/2 tsp. Smoked Paprika); ¼ tsp Cayenne Pepper (1/4 tsp. Cayenne (optional)) — optional; 2 cloves Garlic (2 cloves Garlic (minced)); 1 can Black Beans (1 15.5 ounce can Refried Black Beans (or refried pinto beans) + 1 cup Creamy Black Beans); ⅓ cup Sour Cream (1/3 cup Sour Cream); 1 tbsp Hot Sauce (1 tbsp. Hot Sauce (optional)) — optional; 0 pieces Table Salt (Salt (to taste)); 4 pieces Tostada Shells (4 Tostada Shells); 1 ½ cup Rotisserie Chicken (1 1/2 cups shredded rotisserie Chicken); ¼ cup Salsa (1/4 cup your favorite Salsa (see notes)); ⅔ cup Cheese Stick (2/3 cup Shredded Cheese (see notes)); 0 pieces Avocado (mashed avocado, cilantro, more salsa, sour cream (for toppings / garnish))

Shredded Chicken Tostada Stacks with Refried Black Beans - Main Course (American)

20 minAmerican

Servings2

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Egg Free

Ingredients

For 2 servings

Unsalted Butter1 tbsp · 1 tbsp. Unsalted Butter
Yellow Onion⅓ cup · 1/3 cup finely chopped Onion (any color)
Cumin Seeds½ tsp · 1/2 tsp. Cumin
Smoked Paprika½ tsp · 1/2 tsp. Smoked Paprika
Cayenne Pepper¼ tsp · 1/4 tsp. Cayenne (optional) · optional
Garlic2 cloves · 2 cloves Garlic (minced)
Black Beans1 can · 1 15.5 ounce can Refried Black Beans (or refried pinto beans) + 1 cup Creamy Black Beans
Sour Cream⅓ cup · 1/3 cup Sour Cream
Hot Sauce1 tbsp · 1 tbsp. Hot Sauce (optional) · optional
Table Salt0 pieces · Salt (to taste)
Tostada Shells4 pieces · 4 Tostada Shells
Rotisserie Chicken1 ½ cup · 1 1/2 cups shredded rotisserie Chicken
Salsa¼ cup · 1/4 cup your favorite Salsa (see notes)
Cheese Stick⅔ cup · 2/3 cup Shredded Cheese (see notes)
Avocado0 pieces · mashed avocado, cilantro, more salsa, sour cream (for toppings / garnish)

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Steps

1For Creamy Black Beans:
2Make the Creamy Refried Black Beans. Melt butter in a large saucepan over medium heat. Add onions, a healthy pinch of salt, and seasonings (smoked paprika, cumin, and cayenne). Cook, stirring occasionally, for 3-4 minutes until onions are softened. Stir in garlic and cook for one minute. Add refried black beans, and stir to mix into the butter, onions and garlic.
3Stir the beans occasionally until they are warmed through and their texture becomes soft and creamy. Stir in the sour cream and hot sauce, then turn off the heat from underneath the saucepan.
4For Chicken Tostada Stacks:
5Make the Shredded Chicken. Toss shredded chicken with your favorite salsa until the chicken is thoroughly coated. Set aside.
6Build the Tostadas. Spread about 1/4 cup of creamy refried black beans over the surface of one tostada shell. Sprinkle about 2 tablespoons of chopped green onions over the black beans, then place a second tostada shell on directly on top. Spread another 1/4 cup of creamy refried black beans over the second tostada shell, then pile 1/2 cup of shredded chicken on top. Sprinkle 1/4 cup of cheese over the chicken. Repeat with the other two tostada shells to create the second stack.
7Bake the Tostada Stacks. Turn on the oven to a low broil. Once it is hot, pop the tostada stacks onto a rimmed baking sheet and broil for 3-4 minutes until the cheese is melted. (For an extra browned / crispy cheese layer, set the broiler to "high" for about a minute until the cheese is browned.)