Chicken and Black Bean Tostadas

Brent and I have a new roommate! Marta has been living with us in Playa del Rey over the past few weeks while she pursues her career in the fashion industry here in Los Angeles. It’s been fun having my baby sister around to accompany us as we explore the city. We’ve had fun with family yoga nights, biking on the beach, walking around Santa Monica and best of all having a good laugh over dinner after stressful days at work. Last week Marta suggested preparing tostadas for dinner. I cook all kinds of complicated Mexican dishes but have never prepared simple, healthy and delicious tostadas. I’ve been missing out! I’ve added this dish to my list of great weeknight dishes. It can also easily be adapted by using shredded rotisserie chicken, and pre-toasted tortillas for even quicker cooking time.


6-8 tortillas

1 can refried black beans 
1 pound chicken tenders
1-2 tablespoons taco seasoning
 1 ripe avocado, peeled, pitted and sliced into wedges 
1 cup thinly sliced romaine lettuce 
1 cup chunky salsa
Sliced tomatoes 
2 tablespoons olive oil


Preheat oven to 350°F. Arrange tortillas (we used large whole wheat tortillas) on a baking sheet in a single layer and bake until crispy, 6-8 minutes. 
Meanwhile, add olive oil to a skillet. Heat to medium. Add chicken tender, and cook until brown on both sides and no longer pink, about 10-15 minutes. Sprinkle with 1-2 tablespoons of taco seasoning. Remove from heat, and shred into small pieces.
Cook the beans in a small pot on the stove until hot throughout. 
To prepare the tostada, spread tostadas with beans, then top with avocado slices, chicken, lettuce and salsa and enjoy immediately.