Name: Chicken Tostadas
Prep time: 25 min
Cook time: 25 min
Yield: 4
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 -

Ingredients for - Chicken Tostadas

1. 5 tbsp. neutral oil, divided

2. 1 large white onion, one-half finely chopped, one-half thinly sliced

3. 1 tsp. ground cumin

4. 3 tsp. kosher salt, divided

5. 1 tsp. freshly ground black pepper, divided

6. 2 (15.5-oz.) cans black beans, rinsed and drained

7. 2 c. low-sodium chicken broth, divided

8. 2 tbsp. fresh lime juice

9. 4 cloves garlic, finely chopped

10. 1 jalapeño, finely chopped (optional)

11. 1 (4-oz.) can diced green chile peppers

12. 4 c. shredded rotisserie chicken

13. 1/2 c. chopped cilantro leaves, plus more for serving

14. 1 pack store-bought tostadas (deep-fried flat corn tortillas)

15. 3 c. shredded romaine

16. 1 avocado, sliced

17. 1 c. crumbled queso fresco or cotija cheese

18. Lime wedges, for serving

How to cook deliciously - Chicken Tostadas

1 . Stage

In 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.

2 . Stage

Meanwhile, 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.

3 . Stage

Top tostadas with bean mixture, chicken mixture, romaine, avocado, and queso fresco. Garnish with more cilantro. Serve with lime wedges alongside.