4 servings (serving size: 1 tostada)

Shredded chicken and avocado salsa top this 20-minute Mexican dinner.

How to Make It

Step 1

Preheat broiler.

Step 2

To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.

Step 3

Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.

Step 4

Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.

Step 5

Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.

Ratings & Reviews

Great flavor

September 16, 2015
Easy to make, great blend of flavors, especially since I struggle to get my husband to eat fresh tomatoes or avacado.  He really liked the fresh salsa.  This will be a regular dinner when we're short on time.

Easy Weeknight Meal

March 29, 2015
Delicious, super quick, easy to prepare and easy to vary- the best kind of casual meal. I made this without chicken, but one could use any kind of meat or vegetables in the topping. I substituted cotija cheese this time as I had some to use up, otherwise made as directed. Each one was quite filling. Very tasty!

gkeene's Review

April 08, 2014
I actually cheated and used can Salsa, but the black bean mix is delicious and worth doing. You can also substitute other meats.

TeleiosDE's Review

May 02, 2013

daneanp's Review

February 28, 2013
This was great. I oven roasted a chicken breast seasoned with garlic salt, ancho chili powder, and cumin seasoning at 375 for 25 minutes, let it cool then chopped it vs. shredded it. I didn't have iceberg so I used some shredded napa cabbage instead. Omitted the water in the black beans to make it a bit thicker. Prebroiled the tortillas for 3 minutes then loaded them up with the beans/chicken/cheese. Delicious. And surprisingly filling.

thornton8's Review

February 13, 2013

Afroza06's Review

February 08, 2013

LMasterson's Review

February 08, 2013
Excellent and easy recipe! I made a few modifications to suit our taste and according to what I already had in the fridge. Added cilantro to the salsa (some serrano or jalapeno would be good, too) and used more as a garnish, doubled the amount of salsa used, used whole wheat flour tortillas, nearly doubled the chicken, subbed cotija cheese, and shredded cabbage instead of iceberg, and replaced the sour cream with Greek yogurt. Was able to prep all ingredients ahead of time and assembled when ready to eat. We found that one tostada with a side salad was plenty for each my husband and I, and we are fairly big eaters. Will make these again and again. Even with the cayenne was mild enough for my one-year old. Mine had to cook for more like 3 - 4 minutes to get crispy, but still couldn't ask for a quicker dinner.

emilyrose1234's Review

June 22, 2012
This was very good. Perfect if you want a quick, light lunch.

jhagwall78's Review

June 13, 2012