Photo of Chicken and black bean tostada by WW

Chicken and black bean tostada

Total Time
24 min
12 min
12 min
These tostadas are piled high with mashed pinto beans, salsa verde and cumin-flavored chicken and finished with a fresh avocado-tomato topping that’s ample enough to be a salad. The corn tortillas get their extra crispy texture from being baked twice—once to get toasted while the other ingredients are being prepped and then again to warm the beans and melt the cheese. You could swap the ground turkey for the ground chicken and black beans for the pintos if you’d like. Mix things up and use your favorite salsa—any variety, such as chipotle, fire-roasted tomato, or even peach would be delicious and pair well with the fresh topping.


Cooking spray

3 spray(s)

Corn tortilla

4 tortilla(s), small

Uncooked 93% lean ground chicken

8 oz

Jarred minced garlic

1 tsp

Ground cumin

½ tsp

Table salt

¼ tsp

Canned pinto beans

½ cup(s), rinsed and drained


cup(s), verde


½ cup(s), fresh, chopped, divided

Weight Watchers Reduced-fat Mexican style shredded cheese

¼ cup(s), sharp-variety

Reduced fat sour cream

8 tsp

Plum tomato

1 medium, diced


½ item(s), medium, diced

Fresh lime juice

1 tsp


  1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
  2. Place tortillas on prepared pan; bake until crisp, about 6 to 8 minutes.
  3. Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic, cumin and salt; cook, breaking up chunks of chicken with a wooden spoon, until cooked through, about 4 to 5 minutes.
  4. Next, in a bowl, mash beans and salsa with a fork until well-blended and most of the beans are mashed; stir in 1/4 cup cilantro.
  5. To assemble tostadas, spread 1/4 bean mixture over each tortilla (slightly less than 1/4 cup); top each with about 1/3 cup chicken mixture and sprinkle each with 1 tablespoon cheese. Bake until cheese melts and topping is hot, about 3 minutes. (Broil tostadas to brown cheese even more, if desired.)
  6. Meanwhile, in a medium bowl, toss together tomato, avocado, remaining 1/4 cup cilantro and lime juice.
  7. Remove tostadas from oven and top each with 2 teaspoons reduced-fat sour cream and about 1/4 cup avocado mixture. Yields 1 tostada per serving.