Rotisserie Chicken Tostadas with Black Bean Corn Salsa

Tostadas are perfect for weeknight meals because of their versatility and the ease of minimal cooking. They’re quick, easy, and delicious. Rotisserie chicken is great for Tostadas. It’s one less thing you have to cook and the roasted flavor of the chicken pares perfectly with the crispy shells and spicy toppings.

Start with the black bean corn salsa.


  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • small bunch cilantro, around 1/2 cup
  • 1/3 cup chopped red onions
  • 1 tsp lime juice
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 serrano pepper, diced
  • salt and pepper to taste

Mix all of the ingredients together in a large bowl.

Adjust the seasoning accordingly. Set aside.

Prepare the avocado cream.


  • 1 ripe avocado
  • 1/3 cup light sour cream
  • juice from 1/2 a lime, around 1/2 tsp
  • dash of garlic powder

Mix ingredients together in a medium size bowl.

Assemble the remaining ingredients.

[1 green onion, chopped – 2 Tostadas per person – 2 rotisserie chicken breasts, shredded]


Start with the tostada shells and some of your favorite fresh salsa. For my salsa recipe click HERE. Smooth a tablespoon of fresh salsa onto the shells.

Top with the rotisserie chicken, a generous scoop of the black bean corn salsa, a dollop of the avocado cream, and sprinkle with the green onions.


Bon Appetit!


One response

  1. Pingback: Chicken Tacos with Black and Corn Relish and Avocado Cream Sauce

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