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Barbecue Chicken Tostadas

These bold, flavor-packed tostadas bring together smoky barbecue chicken, creamy mashed beans, and a crisp, tangy slaw—all layered on a crunchy tostada shell. With a perfect balance of sweet, savory, and zesty, they’re a fun and satisfying twist on taco night!
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Ingredients
  

  • 2 tbsp lemon juice
  • 2 tbsp low-fat plain Greek yogurt
  • 1 tbsp light brown sugar
  • 1/8 tsp pepper
  • 2 cups coleslaw mix
  • 2 green onions thinly sliced
  • 1 cup baked beans
  • 2 2/3 cups shredded chicken cooked
  • 2/3 cup barbecue sauce
  • 8 tostada shells

Instructions
 

  • Preheat the oven to 450 F.
  • Mix the first four ingredients and toss them with the coleslaw mix and green onions. Refrigerate until serving.
  • Place beans in a small saucepan and mash them with a potato masher until they’re smooth. Cook over low heat until heated through – about 10 minutes.
  • In another saucepan, mix chicken and barbecue sauce. Cook over medium-low heat until heated through – about 10 minutes.
  • Place the tostada shells on baking sheets. Spread the beans on them and top them with the chicken mixture and cheese. Bake until the tostada shells are lightly browned and cheese is melted. Top with the slaw and serve immediately.

Notes

Storage: Store beans and chicken mix in the fridge in an airtight container for up to 4 days. Store in the freezer for up to 3 months. The coleslaw mix is best stored in the fridge and used within 1-2 days once the dressing is added.