Easy gluten free recipe

Chicken and Black Bean Tostadas

By Woman's Day Kitchen from Woman's Day | August 1, 2011

Active Time: 15 minutes
Total Time: 15 minutes
Recipe Ingredients - double everything except the chicken for larger families. I was able to use half the chicken for this meal and then the other half for chicken quesadillas on brown rice tortillas for another meal! YUM :)

1 small rotisserie chicken
1 15-oz can black beans, rinsed
1 cup frozen corn kernels
2 scallions, thinly sliced
1 Tbsp fresh lime juice, plus lime wedges for serving
1 Tbsp olive oil
Kosher salt and pepper
1/2 cup fresh cilantro leaves
8 tostada shells
1 avocado, mashed

Recipe Preparation

1. Shred the chicken, discarding the skin and bones, and place in a large bowl.

2. Place frozen corn and black beans in colander and rinse with warm water, this will defrost corn as well.

3. Add the black beans, corn, scallions, lime juice, oil, 1/2 tsp salt and 1/4 tsp pepper and toss to combine; fold in the cilantro.

4. Gently spread the tostadas with the avocado. Top with the chicken and black bean mixture. Serve with lime wedges, if desired.


This recipe was a hit and something different from our traditional tostadas. Please make sure you read the chicken label to make sure it is gluten free!