Prep Time
8 Minutes
Cook Time
28 Minutes
Makes
6
Ingredients
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Tostadas:
6 Mission Yellow Corn Tortillas
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½ cup vegetable oil
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Toppings:
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2 tbsp oil
½ onion, diced
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1 cup canned pinto beans, drained and dried
½ tsp ground cumin
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½ tsp dried oregano
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¼ tsp chilli powder
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1 garlic clove, chopped
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½ cup water
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500g cooked chicken breast, shredded
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2 tbsp chipotle seasoning
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¼ cup water
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1 cup iceberg lettuce, shredded
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½ avocado, diced
1 cup feta, crumbled for garnish
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½ red onion, thinly sliced for garnish
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Salt and pepper to taste
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Lime wedges to serve
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Mission Mild Chunky Salsa
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Instructions
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Step 1
Heat vegetable oil in a small frypan over medium-high heat.* Prepare a plate with paper towel and have it ready to drain excess oil from tostadas.
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Step 2
One by one add Mission Yellow Corn Tortillas into the oil. Using tongs, fry each side for approximately 1 minute or until toasted and golden. As each tortilla is fried, remove it from the pan and place it onto the plate with paper towel. Repeat this step until all tortillas are fried. Set aside until ready to serve.
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Step 3
Heat 1 tbsp of oil in a pan. Heat up the shredded chicken, adding chipotle seasoning. Cook until well combined (approximately 5 minutes) and transfer to a bowl.
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Step 4
In the same pan used for the chicken, heat 1 tbsp of oil and cook the onion until translucent. Add the pinto beans, garlic, spices, and water. Mix all ingredients well and cook until the beans are heated through (approximately 5 - 8 minutes).
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Step 5
Using a potato masher, press down on the beans until a thick texture is created. Turn off the heat and keep beans in the pan until ready to serve.
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Step 6
Assemble the tostadas with beans, shredded chicken, salsa, lettuce, avocado, feta and red onion. Add salt and pepper to taste.
*Mission Tip - To check when the oil is ready, place the handle of the wooden spoon into the oil. Bubbles should then form around it and start to float up.
