Ingredients

5 tbsp. neutral oil, divided 

1 large white onion, one-half finely chopped, one-half thinly sliced

1 tsp. ground cumin 

3 tsp. kosher salt, divided

1 tsp. freshly ground black pepper, divided

2 (15.5-oz.) cans black beans, rinsed and drained

2 c. low-sodium chicken broth, divided

2 tbsp. fresh lime juice

4 cloves garlic, finely chopped

1 jalapeño, finely chopped (optional)

1 (4-oz.) can diced green chile peppers

4 c. shredded rotisserie chicken

1/2 c. chopped cilantro leaves, plus more for serving

1 pack store-bought tostadas (deep-fried flat corn tortillas)

3 c. shredded romaine

1 avocado, sliced

1 c. crumbled queso fresco or cotija cheese

Lime wedges, for serving

Preparation

Step 1In a large skillet over medium-high heat, heat 3 tbsp. oil. Add finely chopped onion, cumin, 1 1/2 tsp. salt, and 1 tsp. black pepper. Cook, stirring occasionally, until onion has softened, about 5 minutes. Add beans and 1 c. broth and cook, stirring occasionally, until most liquid has reduced, about 10 minutes. Continue to cook, using a potato masher or fork to smash beans, until smooth, 3 to 5 minutes. Remove from heat and stir in lime juice.Step 2Meanwhile, in a medium pot over medium heat, heat remaining 2 tbsp. oil. Add sliced onion and remaining 1 1/2 tsp. salt and 1 tsp. black pepper. Cover and cook, stirring occasionally, until onions have softened slightly, 3 to 5 minutes. Add garlic and jalapeño, if using, and cook, stirring, until fragrant, about 1 minute. Stir in green chiles and remaining 1 c. broth. Increase heat to medium-high and cook, stirring occasionally, until reduced by half, about 10 minutes. Remove from heat and stir in chicken and cilantro.Step 3Top tostadas with bean mixture, chicken mixture, romaine, avocado, and queso fresco. Garnish with more cilantro. Serve with lime wedges alongside.

To make this chicken tostada recipe go more quickly, you’ll use shredded rotisserie chicken and canned beans. Looking to take your kitchen game up a notch? Make the beans from scratch and roast a chicken to use instead. If, on the other hand, you’re super-pressed for time, you can skip making the refried beans and buy two cans of refried beans instead. For extra sturdiness, spread a thin layer of refried beans on one tostada, then top with a second. Top with more refried beans, the chicken, and rest of the toppings.