chicken tostadas

Salsa macha dials up the flavor in this quick chicken dinner.

8 corn tostada shells
1/4 cup extra-virgin olive oil
1 small yellow onion, chopped
2 (15-ounce) cans black beans, drained and rinsed
3/4 cup water
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
2 cups shredded rotisserie chicken
2 tablespoons salsa macha, plus more for drizzling
shredded cabbage, sliced radishes, sliced avocado, pickled red onion, and crumbled queso fresco, for topping
lime wedges, for serving

Preheat oven to 350°F. Line a large rimmed baking sheet with aluminum foil; arrange tostada shells on baking sheet in a single layer. Set aside.
Heat oil in a large skillet over medium-high. Add onion; cook, stirring often, until lightly browned, about 6 minutes. Add beans, and smash into a paste using the back of a wooden spoon. Stir in 3/4 cup water, cumin, garlic powder, salt, oregano, and pepper. Cook, stirring often, until bean mixture is slightly thickened, about 5 minutes. Remove from heat.
Bake tostada shells until lightly toasted, about 3 minutes. Spread 1/3 cup bean mixture evenly over each tostada shell. Toss together chicken and salsa macha in a medium bowl; top tostadas with evenly divided chicken (about 1/4 cup each). Bake tostadas until chicken is heated through, about 3 minutes.
Top tostadas with cabbage, radishes, avocado, pickled onion, and queso fresco; drizzle with additional salsa macha. Serve with lime wedges.

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