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Loaded Chicken Tostadas // Nourish
3 tbsp. vegetable oil
16 oz black or pinto beans
1 bag of tortillas
3 boneless, skinless chicken thighs, chopped into large pieces
2 tsp. chicken bouillon
2 cups of water
1 tsp. cumin powder
1 tsp. chili powder
½ tsp. smoked paprika
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. cayenne
1 bay leaf
½ cup shredded Chihuahua, Monterrey-Jack, or cheddar cheese
salt and pepper to taste
Dollop of plain yogurt
Preheat oven to 400 degrees F.
Brush each side of 4 tortillas with 1 ½ tbsp. of oil and place on a sheet pan on the oven for 6-8 minutes.
Take the tortillas out when golden brown—make sure they don’t burn. Keep the oven on for later steps.
While the tortillas toast, start cooking your chicken. In a small bowl, add 2 tsp bouillon and 2 cups of water and mix thoroughly. Pour it into a skillet on medium heat. Add chicken, cumin, chili, onion, garlic, cayenne powder. Let it gently simmer while you prepare your beans.
Drain and rinse beans thoroughly, reserve 2 tbsp. of bean broth in a bowl and set it aside. In a pan at medium low heat add beans and the remaining 1 ½ tbsp. of oil. Add salt, pepper, and smoked paprika. Mash beans until they are thick and creamy. If the beans get too thick, add a little bit of the bean broth.
Once the tostadas are crisped, beans are warmed, and chicken is cooked, shred the chicken and start assembling your tostadas.
Smear a hearty layer of the smoky beans on the tostada with the back of a spoon. Press or squeeze out excess liquid of the chicken then put the shredded chicken on top of the tostadas. Sprinkle with cheese then put them back in the oven for 2-4 minutes, until cheese is melted and bubbling. Remove the tostadas out of the oven.
Top with greens, tomatoes, cilantro, and pickled peppers.