Tostadas De Pollo Y Frijoles

There’s something deeply satisfying about building your own tostada.

You start with a sturdy flour tortilla, slather on creamy mashed black beans, then pile it sky-high with shredded chicken, crunchy green peppers, briny olives, and a generous handful of sharp cheddar.

This is the kind of no-fuss Mexican dinner that comes together in about 30 minutes and feeds two people like royalty.

The hot sauce on top? Non-negotiable. It ties everything together with a smoky, vinegary punch that cuts right through the richness of the beans and cheese.

Kitchen Tips

• Crisp your tortillas in a dry skillet or under the broiler for a few minutes to get that signature crunch
• Use rotisserie chicken to cut your prep time down to almost nothing
• Swap black beans for refried pintos if that’s what you’ve got on hand
• Add a squeeze of fresh lime juice over the top right before serving for a bright, citrusy finish