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A close-up of a loaded Mexican tostada on a dark plate, topped with black beans, shredded chicken, white crema, radish slices, jalapeño rings, cilantro, and a lime wedge.
Freshly plated Lunch

Loaded Mexican Tostada

A vibrant summer dinner recipe featuring a crispy corn tostada loaded with refried black beans, shredded pollo asado, Mexican crema, crumbled queso cotija, thinly sliced radishes, sliced jalapeños, fresh cilantro, and a lime wedge.

Prep Time15 min
Cook Time20 min
Servings1
DifficultyEasy

Ingredients

  • Large corn tostada - 1
  • Refried black beans - 1/4 cup
  • Shredded pollo asado - 1/2 cup
  • Mexican crema - 3 tbsp
  • Crumbled queso cotija - 2 tbsp
  • Thinly sliced radishes
  • Sliced jalapeños
  • Fresh cilantro (coriander)
  • Lime wedge
  • Smoked paprika

Instructions

  1. Spread refried black beans evenly over the large corn tostada.
  2. Top with shredded pollo asado.
  3. Drizzle Mexican crema over the chicken and beans.
  4. Sprinkle crumbled queso cotija on top.
  5. Arrange thinly sliced radishes and sliced jalapeños over the tostada.
  6. Garnish with fresh cilantro leaves.
  7. Serve with a lime wedge on the side and a light dusting of smoked paprika.