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Chicken & White Bean Tostada Stacks
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Chicken & White Bean Tostada Stacks

These tostada stacks combine some traditional Mexican flavors, getting an added pop from the seasoned tortillas, honey lime chicken and cilantro lime sauce!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 stacks

Ingredients

For the chicken: 

  • 6 oz boneless skinless chicken breast
  • 2 tablespoon honey
  • 3 tablespoon fresh lime juice
  • ¼ teaspoon pepper
  • pinch of salt

For the cilantro lime sauce:

  • ¼ cup greek yogurt
  • 2 tablespoon cilantro leaves chopped
  • 1 tablespoon chopped green onion
  • ¼ teaspoon minced jalapeno
  • ¼ teaspoon lime zest
  • pinch of sugar
  • pinch of salt

For the tortillas: 

  • 8 small corn tortillas
  • 1 tablespoon brown sugar
  • 1 ½ teaspoon ground cumin
  • olive oil spray

For the beans: 

  • 2 tablespoon olive oil
  • ¼ cup chopped onion
  • 3 cloves garlic minced
  • 1 15 oz can Great Northern White Beans drained and rinsed
  • 2 teaspoon ground cumin
  • 2 tablespoon chicken broth
  • salt and pepper to taste

For topping: 

  • ¼ cup pico de gallo or salsa
  • 1 avocado sliced or diced

Instructions

  •  Heat the grill. Preheat oven to 450° and preheat a grill, or grill pan, to medium.
  • 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.
  • Make the sauce. Mix all of the listed ingredients in a small bowl.  Refrigerate until ready to serve.
  • 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.
  • 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.
  • 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.
  • 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.