Pollo Asado Chicken Tostadas
Flavorful pollo asado is paired up with mashed black beans, tomatoes, avocado, and cabbage on fried tortillas for a great alternative to Taco Tuesday!
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Servings: tostadas
ingredients
CHICKEN
- 1 1/2 lbs Sprouts Pollo Asado Chicken cut into bite-sized pieces
- 1 tsp olive oil
TOSTADAS
- 4 small corn tortillas
- Canola oil
- 1/2 cup cherry tomatoes quartered
- 1 can Sprouts Black Beans drained, warmed and mashed
- 1/2 cup shredded purple cabbage
- 1/3 cup crumbled queso fresco
- 1 avocado chopped
instructions
- In a small skillet, add canola oil until about 1 inch deep. Heat oil over medium-high heat.
- Once the oil is hot and shimmering, fry corn tortillas one at a time, until golden brown, approximately 1-2 minutes per side.
- Remove to a paper towel lined plate to drain and sprinkle with salt. Repeat with the remaining tortillas. Set aside.
- Heat a nonstick pan with olive oil over medium-high heat. Once the pan is hot, add chicken. Stir occasionally until chicken is cooked through, about 5 to 7 minutes. Remove from heat.
- Spread each tostada with about 2 Tbsp mashed black beans.
- Top with chopped chicken, dividing evenly between the tostadas.
- Top each with cherry tomatoes, shredded cabbage, avocado, and queso fresco.
- Serve immediately with your favorite hot sauce, if desired