Elevate your taco night with these vibrant Vegetarian Chicken Tostadas—an irresistible fusion of bold flavors and wholesome ingredients! This recipe features crispy corn tostada shells layered with zesty black beans, perfectly seasoned vegetarian chicken strips, and fresh toppings like creamy avocado, juicy cherry tomatoes, and tangy red onions. A sprinkle of chopped cilantro and optional crumbled feta cheese adds a gourmet touch to every bite. Ready in just 25 minutes, this easy yet flavorful dish is perfect for weeknight dinners or entertaining guests. It's a satisfying meat-free twist on the classic chicken tostada that will delight vegetarians and omnivores alike.
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Preheat the oven to 350°F (175°C). Place the corn tostadas on a baking sheet and bake for 5 minutes or until they are crispy.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the vegetarian chicken strips and cook for 5-7 minutes, stirring occasionally, until they are golden brown.
In a small saucepan over medium heat, combine the black beans, lime juice, ground cumin, salt, and black pepper. Cook and stir for 3-5 minutes until heated through.
To assemble the tostadas, spread a layer of the seasoned black beans onto each crispy tostada shell.
Top the beans with the cooked vegetarian chicken strips.
Arrange slices of avocado on top, followed by cherry tomato halves and red onion slices.
Sprinkle chopped cilantro and crumbled feta cheese (if using) over the top of each tostada.
Serve immediately and enjoy your savory and fresh vegetarian chicken tostadas!
Serving size | (1322.8g) |
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Amount per serving | % Daily Value* |
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Calories | 2449.7 |
Total Fat 139.6g | 0% |
Saturated Fat 32.8g | 0% |
Polyunsaturated Fat 2.7g | |
Cholesterol 106.8mg | 0% |
Sodium 4407.9mg | 0% |
Total Carbohydrate 229.7g | 0% |
Dietary Fiber 54.4g | 0% |
Total Sugars 17.3g | |
Protein 91.7g | 0% |
Vitamin D 0IU | 0% |
Calcium 1052.3mg | 0% |
Iron 18.3mg | 0% |
Potassium 3110.3mg | 0% |
Source of Calories