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Chicken & White Bean Tostada Stacks

Chicken & White Bean Tostada Stacks

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 stacks 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican


These tostada stacks combine some traditional Mexican flavors, getting an added pop from the seasoned tortillas, honey lime chicken and cilantro lime sauce!



For the chicken: 

  • 6 oz boneless, skinless chicken breast
  • 2 tbsp honey
  • 3 tbsp fresh lime juice
  • 1/4 tsp pepper
  • pinch of salt

For the cilantro lime sauce:

  • 1/4 cup greek yogurt
  • 2 tbsp cilantro leaves, chopped
  • 1 tbsp chopped green onion
  • 1/4 tsp minced jalapeno
  • 1/4 tsp lime zest
  • pinch of sugar
  • pinch of salt

For the tortillas: 

  • 8 small corn tortillas
  • 1 tbsp brown sugar
  • 1 1/2 tsp ground cumin
  • olive oil spray

For the beans: 

  • 2 tbsp olive oil
  • 1/4 cup chopped onion
  • 3 cloves garlic, minced
  • 1 15 oz can Great Northern White Beans, drained and rinsed
  • 2 tsp ground cumin
  • 2 tbsp chicken broth
  • salt and pepper to taste

For topping: 

  • 1/4 cup pico de gallo or salsa
  • 1 avocado, sliced or diced


  1.  Heat the grill. Preheat oven to 450° and preheat a grill, or grill pan, to medium.
  2. Marinate the chicken. Mix the honey, lime juice, salt and pepper together in a small bowl.  Place the chicken in a plastic bag and pour the honey-lime mixture over the chicken.  Refrigerate until ready to grill.
  3. Make the sauce. Mix all of the listed ingredients in a small bowl.  Refrigerate until ready to serve.
  4. Bake the tortillas. Line two baking sheets with parchment paper. Lay tortillas out on the baking sheets in a single layer, without any edges overlapping.  Spray lightly with olive oil.  Mix the brown sugar and cumin in a small bowl and sprinkle over tortillas. Place in oven and bake for 10 minutes or until edges are turning dark brown.
  5. Cook the beans. While the tortillas are baking, heat 2 tablespoons olive oil in a skillet over medium heat.  Add the onion and saute for 3 minutes.  Add the garlic and saute for 30 seconds. Add the beans and cook for 3 minutes.  Using a potato masher, lightly mash the beans.  Add the cumin, chicken broth, salt and pepper.  Stir to combine.  Cook for an additional 3 minutes.  Keep warm.
  6. Grill the chicken. After the tortillas and bean are done cooking remove the chicken from the refrigerator and remove from the marinade.  Grill for 6 minutes per side or until cooked through.  Let cool for a few minutes and then cut into thin slices.
  7. Assemble the stacks. Place one tortilla on a tray or serving dish.  Top with beans.  Add another tortilla and top with chicken, avocado, pico and cilantro lime sauce. Repeat with remaining ingredients.   Serve immediately.