Chicken Tostadas

Chicken Tostadas
Denise Woodward and Laudalino Ferreira


For the beans

  • 1 Tablespoon  olive oil
  • small yellow onion, minced
  • large bulb green garlic or 3 small cloves garlic, minced
  • serrano pepper with seeds, diced
  • 4 Cups  cooked pinto beans, cooking liquid reserved
  •   Juice of 1/2 lime
  •   Kosher salt, to taste

For the tostada

  • 1 Tablespoon  olive oil
  • medium-sized bulb green garlic or 2 cloves garlic, minced
  • 2 Cups  shredded poached chicken
  • 1/4 Cup  chicken stock
  • corn tortillas
  •   Salsa, for serving

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:

1,034 calories

Dietary restrictions:

High Fiber Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 86g 133%
  • Carbs 609g 203%
  • Saturated 19g 95%
  • Fiber 136g 543%
  • Trans 0g
  • Sugars 23g
  • Monounsaturated 41g
  • Polyunsaturated 19g
  • Protein 237g 474%
  • Cholesterol 212mg 71%
  • Sodium 2,949mg 123%
  • Calcium 1,244mg 124%
  • Magnesium 1,597mg 399%
  • Potassium 12,197mg 348%
  • Iron 46mg 257%
  • Zinc 25mg 168%
  • Phosphorus 4,383mg 626%
  • Vitamin A 116µg 13%
  • Vitamin C 95mg 158%
  • Thiamin (B1) 6mg 406%
  • Riboflavin (B2) 2mg 134%
  • Niacin (B3) 33mg 164%
  • Vitamin B6 6mg 312%
  • Folic Acid (B9) 4,102µg 1,026%
  • Vitamin B12 1µg 14%
  • Vitamin D 1µg 0%
  • Vitamin E 7mg 35%
  • Vitamin K 66µg 82%
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