Name: Easy Tostadas With Chicken Tinga and Black Beans
Yield: Makes 8 (4–6 servings)
Ingredients: 1 medium white onion; 4 garlic cloves; 1 7-oz. can chipotle chiles in adobo; 1 15-oz. can fire-roasted tomatoes; 2 Tbsp. chili powder; 2 skin-on, bone-in chicken breasts (about 1½ lb. total); Kosher salt; 4 oz. smoked bacon; 2 15-oz. cans black beans; 8 tostadas; 4 oz. queso fresco; ¾ cup cilantro

Tostadas on a stone surface spread thick with refried black beans and topped with shredded chicken tinga cilantro and...

Photo by Chelsie Craig, Food Styling by Yekatarina Boytsova

Here's everything you could possibly want on your chicken tostadas (and then some): smoky, spicy tomato salsa, bacon-y refried beans, and a smattering of cilantro and cheese. Use skin-on, bone-in, chicken breasts—they’re juicier and more flavorful than their skinless, boneless counterparts—and if you prefer mild heat, reduce the adobo sauce to 1 tablespoon. Leftovers keep best stored separately and assembled when you’re ready to eat.

Tostadas are infinitely versatile. In the summer, when the grill is fired up, we like Shrimp Tostadas with Herbed Mojo de Ajo Slaw. And, if you’re craving crispy tostadas right when you wake up, this vegetarian recipe with beets is topped with fried eggs for a Texas-style breakfast taco feel.

Editor’s note: This recipe was originally published on September 29, 2019.