Description
These Shredded Chicken Tostada Stacks with Refried Black Beans are a delicious and easy-to-make layered Mexican-inspired dish. Featuring creamy refried black beans seasoned with smoked paprika, cumin, and cayenne, tender shredded chicken mixed with salsa, and melted cheese, these tostada stacks are perfect for a flavorful weeknight dinner or casual gathering. Topped with mashed avocado, cilantro, and sour cream, they provide a delightful combination of textures and bold tastes.
Ingredients
Scale
Creamy Refried Black Beans
- 1 tbsp. Unsalted Butter
- 1/3 cup finely chopped Onion (any color)
- 1/2 tsp. Cumin
- 1/2 tsp. Smoked Paprika
- 1/4 tsp. Cayenne (optional)
- 2 cloves Garlic (minced)
- 1 15.5 ounce can Refried Black Beans (or refried pinto beans)
- 1/3 cup Sour Cream
- 1 tbsp. Hot Sauce (optional)
- Salt (to taste)
Chicken Tostada Stacks
- 4 Tostada Shells
- 1 1/2 cups shredded rotisserie Chicken
- 1/4 cup your favorite Salsa (see notes)
- 2/3 cup Shredded Cheese (cheddar, Monterey Jack, or a Mexican cheese blend recommended)
- Mashed avocado (for topping)
- Cilantro (for garnish)
- More salsa (for garnish)
- Sour cream (for garnish)
Instructions
- Make Creamy Refried Black Beans: Melt unsalted butter in a large saucepan over medium heat. Add finely chopped onions and a pinch of salt along with smoked paprika, cumin, and optional cayenne. Cook while stirring occasionally for 3-4 minutes, until onions are softened. Add minced garlic and sauté for another minute.
- Finish Creamy Black Beans: Stir in the canned refried black beans, mixing well to combine with the butter, onions, and seasoning mixture. Continue stirring occasionally until the beans are warmed through and reach a soft, creamy texture. Stir in sour cream and optional hot sauce, then remove from heat.
- Prepare Shredded Chicken: Toss the shredded rotisserie chicken with your favorite salsa until the chicken is thoroughly coated and flavorful. Set aside this mixture.
- Build the Tostada Stacks: On one tostada shell, spread about 1/4 cup of the creamy refried black beans evenly. Sprinkle about 2 tablespoons of chopped green onions (or substitute with fresh cilantro or more salsa if preferred). Place a second tostada shell on top of the first.
- Add Layers: Spread another 1/4 cup of creamy refried black beans on the second shell, then pile 1/2 cup of the salsa-coated shredded chicken over it. Sprinkle 1/4 cup of shredded cheese evenly over the chicken layer. Repeat the same process with the remaining two tostada shells to create a second stack.
- Bake the Tostada Stacks: Preheat your oven to low broil. Place the assembled tostada stacks on a rimmed baking sheet and broil for 3-4 minutes or until the cheese is melted and bubbly. For extra browned and crispy cheese, set the broiler to high for about one minute more until golden brown. Remove from oven.
- Serve and Garnish: Top the tostada stacks with mashed avocado, fresh cilantro, extra salsa, and sour cream as desired before serving. Enjoy immediately for best texture and flavor.
Notes
- You can substitute refried black beans with refried pinto beans if preferred.
- Choose your favorite cheese such as cheddar, Monterey Jack, or a Mexican blend for best melting and flavor.
- The amount of cayenne and hot sauce can be adjusted based on your preferred spice level.
- Green onions can be swapped with fresh cilantro or extra salsa as layers in the stack.
- Using rotisserie chicken speeds up the preparation, but you can shred cooked chicken breast as an alternative.
- Serve immediately to keep the tostada shells crispy; leftovers can be reheated but shells may soften.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Shredded Chicken Tostada, Refried Black Beans, Mexican Chicken Tostada, Easy Tostada Recipe, Layered Tostadas, Mexican Dinner, Chicken and Beans
