Tostada Towers

This is the perfect "can't think of anything else to have tonight for dinner" recipe.

Quick, easy, should have all of these ingredients in the pantry or fridge...

Have at it!

Tostada Towers:

corn tostadas

leftover chicken

1 can black beans; drained, rinsed and patted dry

taco seasoning:

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

1/4 teaspoon cinnamon

shredded cheddar cheese

tomatoes

salsa

sour cream

black olives

Preheat oven to 325 degrees.

Cook the leftover chicken in a skillet over medium heat with the taco seasoning mix above sprinkled over it and 1/8-1/4 cup of water.  It will depend how much water you use by how much leftover chicken you have.  Cook the chicken until the water cooks down, about 5-8 minutes.  

On a foil lined baking sheet, place a tostado shell down and

add some of the shredded chicken to it.

Top with shredded cheddar cheese.

Layer the first tostada with another corn tostada. 

Top this second layer with black beans and more shredded cheddar cheese.

Cook in the oven for about 10 minutes, when the cheese is melty and the beans are warmed.

                                        

This tostada looks like it's saying "eat me now!"

So does the little black bean in the corner!

You can add diced tomatoes, sour cream, black olives, and salsa to the finished warmed product.

I had no sour cream when I made these.  Sad. 

                                      

Put them on a plate and devour!