It’s official: tostada Tuesdays are now a thing in our house. Next Tuesday also happens to be Cinco de Mayo! How’s that for a coincidence?
Cinco de Mayo isn’t as big a thing in Canada compared to the States (and Mexico, obviously), but it’s a fun excuse to cook up some Mexican-inspired eats.
If you’ve got a hankering for Mexican food but want to shake things up a little, tostadas are a nice alternative to tacos. They’re also a great way to use up tortillas that are starting to go stale. I used store-bought corn tostadas for this recipe, which are kind of like big round, flat nacho chips.
To assemble the tostadas, just top with your favourite Mexican-inspired ingredients (black beans, avocado, pico de gallo, sliced jalapenos and cheese are a great mix) and eat like an open-faced sandwich.
For this recipe I spread each tostada with re-fried beans and then topped them with grilled chicken, diced avocado and some crumbled feta (in lieu of the more authentic Mexican cotija cheese, which I’ve never seen in any stores around here).
Oh, and this recipe would pair perfectly with margaritas. Just saying :)
Wishing you a happy Cinco de Mayo!
- 6 store-bought corn tostadas (or stale tortillas)
- 1 cup canned re-fried black beans
- 2 cups cooked leftover shredded chicken
- 1 avocado, diced
- 1/2 cup crumbled feta cheese
- Fresh cilantro leaves, lime wedges, shredded lettuce and salsa for serving
- Warm the re-fried beans on the stove in a small pot over medium heat; set aside.
- Spread each tostada with equal amounts of the re-fried beans. Top each with equal amounts of the chicken, avocado and feta. If desired, top with cilantro, a squeeze of lime, salsa and shredded lettuce. Serve immediately.