Chicken Tostadas
Crispy tostada shells topped with refried beans, seasoned chicken, sautéed peppers and onions, creamy guacamole, and crumbled cheese. A quick and satisfying weeknight meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 30g
Ingredients
- 4 tostada shells
- 1 cup refried beans
- 1 lb chicken breast
- 2 bell peppers (mixed colors)
- 1 onion
- ½ cup guacamole
Instructions
- 1
Season the 1 lb chicken breast with salt and pepper. Heat 1 tbsp oil in a skillet over medium-high and cook the chicken until golden and cooked through, about 6 minutes per side. Let rest, then slice into strips.
- 2
In the same skillet, add 1 sliced onion and 2 sliced bell peppers. Cook over medium-high until softened and lightly charred, about 5 minutes. Season with salt.
- 3
Warm the 1 cup refried beans in a small pot over medium, stirring, until hot and spreadable, about 3 minutes.
- 4
Spread the warm beans over the 4 tostada shells. Top with the chicken strips and the pepper-onion mixture.
- 5
Finish each tostada with a spoonful of the 0.5 cup guacamole and crumbled cheese (cotija or feta) if you have it. Serve immediately.
Tools you’ll need
- skillet
- small pot
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
