Chicken Tostadas

Chicken Tostadas
Staff Writer
Chicken Tostadas

Denise Woodward and Laudalino Ferreira

Chicken Tostadas

My smashed (aka refried) bean recipe is simple. Lard-free. Spicy. Full of texture. I like to use pinto beans that I have cooked ahead of time and stored for a hunkering of delicious. A couple of times a month, I pick a bean, and cook up a big pot. They freeze wonderfully and can be used for recipes like this or to toss into soups and stews.

If you don’t have the time to precook a big pot of beans, feel free to use canned. I cook up some yellow onion, garlic (I used green this time), and serranos, until slightly soft. Then, I pour in the beans with their nectar. Cook, stir, cook, stir. Once the mixture is slightly thick, I start smashing with a potato smasher. I do not make the bean mixture completely smooth, I leave a lot of whole beans in there. They are texture. That is really it. So good.

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For the beans

Gently heat the olive oil in a large frying pan over medium-low heat. Add the onion and garlic, stir, and cook until soft, about 3-5 minutes, depending on the heat of your stove. Stir every so often. Add the serrano, stir, and cook for 1 minute.

Add the beans with three-fourths of the cooking liquid, reduce the heat to a simmer, stir, and cook until reduced slightly, about 5-8 minutes. Using a potato masher, gently mash. Do not overmash; leave about half of the beans whole. (A little texture is great.) Add the lime juice and season with salt, to taste. Stir and gently heat for 1 minute.  

For the tostada

Heat the olive oil in a large frying pan over medium heat. Add the garlic, stir, and cook for 3 minutes. Add the chicken and the stock, stir, and gently cook over low heat for 5 minutes. Remove from the heat and make your tostada: Smear the beans on the tortillas and add the chicken mixture on top. Top with some salsa and serve.


Calories per serving:

558 kcal

Daily value:



  • Carbohydrate, by difference 111 g
  • Protein 23 g
  • Total lipid (fat) 3 g
  • Vitamin A, IU 50 IU
  • Vitamin C, total ascorbic acid 1 mg
  • Ash 6 g
  • Calcium, Ca 104 mg
  • Cholesterol 6 mg
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 13 g
  • Folate, DFE 68 µg
  • Folate, food 68 µg
  • Folate, total 68 µg
  • Iron, Fe 5 mg
  • Magnesium, Mg 109 mg
  • Manganese, Mn 1 mg
  • Niacin 1 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 202 mg
  • Potassium, K 1348 mg
  • Selenium, Se 3 µg
  • Sodium, Na 1079 mg
  • Sugars, total 3 g
  • Thiamin 1 mg
  • Water 173 g
  • Zinc, Zn 1 mg
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