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Tostadas are always such a treat. These tostadas are an extra special treat! They are so flavorful. If you’re feeling adventurous, you can buy regular corn tortillas and fry them in about ½ inch of oil in a skillet. It’s worth it, but also definitely adds some time. Pre-made tostadas are a great, convenient option.

Vegetarian: Omit chicken; add diced avocado, red onion, and/or tomatoes.

Paleo: Use this recipe for homemade Paleo tostadas. For the coleslaw dressing, use 2 Tbsp olive oil instead of adobo sauce and brown sugar. Omit sour cream. Top with diced jalapeños, if desired. 

  • Duration
  • 4Servings


  • 4 corn tostadas (found by the taco shells)

  • 15 oz can black beans, drained and rinsed

  • 1 tsp ground cumin

  • ¼ c low-sodium chicken broth or water (add more salt if using water)

  • Salt and pepper

  • 1 clove garlic, minced

  • 1 Tbsp adobo sauce (from a can of chipotle peppers in adobo sauce)

  • Juice of 1 lime, divided

  • 2 tsp brown sugar

  • 3 c coleslaw mix

  • ½ bunch fresh cilantro, chopped

  • ½ cup sour cream

  • 1 ½–2 cups cooked, chopped chicken (Rotisserie is a good option)


1. Heat the black beans in a small saucepan. Add cumin, chicken broth (or water), and salt and pepper, to taste. Smash the beans with the back of a spoon and cook until saucy, and fairly thick.

2. Heat up the chicken, if needed.

3. Whisk together 2 Tbsp lime juice, garlic, adobo sauce, and brown sugar. Toss the dressing with the coleslaw mix and cilantro in a medium bowl.

4. In a separate bowl, mix sour cream with a couple squeezes of lime juice.

5. Assemble the tostadas in this order: tostada, beans, chicken, cabbage-cilantro mix, sour cream. Enjoy!

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