Chicken tostadas

Easy 15-Minute Chicken Tostadas have become a new family favorite in our home. They take only 15 minutes to prepare and contain simple ingredients that can be found right in your pantry. 

During these uncertain times, easy, comforting meals have been a life saver. They help to bring a sense of normalcy and relief that is definitely needed right now. Lately, one of our favorite comfort meals happens to be chicken tostadas. 

What is a tostada? 

A tostada is a simple Mexican dish that starts with a tortilla that has been baked or fried, and then topped with a variety of toppings. Some people like to call it Mexican pizza. I love that you can customize this dish and pile on as many toppings as you want. The flavor combinations are endless. 

When making Easy 15-Minute Chicken Tostadas, I cut my prep time in half by using several canned ingredients. I love using canned fruits and vegetables in my recipes because they are super convenient, very cost-effective and help reduce food waste. They are also a great way to get your family to eat healthier. 

You may not know this, but canned foods actually have similar or better nutritional profiles when compared to fresh or frozen fruits and vegetables. It’s true. Canned produce goes directly from field to package within four hours. This process helps to lock in freshness and nutrients without the need for preservatives and additives. 

For this recipe I used several canned foods, such as corn, black beans, diced tomatoes and chicken. I also used premade tostada shells instead of making them on my own. 

I typically like to serve this meal buffet style and place each topping in its own bowl. This makes it easy for each person to make their tostada however they like. I think that we are going to have to replace Taco Tuesday with Tostada Tuesday. 

Easy 15-Minute Chicken Tostadas 

Serves: 10 

Ingredients 

  • 10 tostada shells 

  • 3 (10-ounce) cans white chicken, drained 

  • 1 (15.5-ounce) can black beans, drained and rinsed 

  • 1 (15.5-ounce) can corn, drained 

  • 1 (15.5-ounce) can diced tomatoes, drained 

  • 2 tablespoons taco seasoning 

  • 2 tablespoons oil 

  • 1 onion, chopped 

  • 1 cup Colby Jack shredded cheese 

  • 1 avocado, chopped 

  • Sour cream for topping 

  • Fresh cilantro for garnish (optional) 

Instructions 

  1. In a large skillet, on medium-high heat, add 1 tablespoon of oil and chicken. 

  1. Cook for about 5 minutes and stir in taco seasoning. 

  1. Remove chicken from the skillet. 

  1. Add another tablespoon of oil to the same skillet and add in the onions, corn and black beans. 

  1. Sauté for about 5 minutes, or until onions are translucent, and set aside. 

  1. Evenly distribute the chicken and corn mixture on each tostada and top each one with cheese, diced tomatoes, chopped avocado and sour cream. 

  1. Garnish with fresh cilantro if desired and serve. 

Andrea Mathis is a registered dietitian and owner of Beautiful Eats & Things. For more great recipes, visit beautifuleatsandthings.com. 

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