Salsa Chicken and Bean Baked Tostadas & 2016 Focus Word

Simple Salsa Chicken and Bean Baked Tostadas – my family loves this dinner and it’s a perfect recipe for any night of the week!

These Salsa Chicken and Bean Baked Tostadas frequently make an appearance on our dinner table during the week. Tostadas in general are a go-to (we love these Turkey and Spinach Oven Baked Tostadas as well as these Salsa Verde Pork Tostadas), because they are one of those meals I know everyone in my family will eat and I can easily switch up the toppings based on what I have on hand that week.

Have I mentioned how quickly they come together making them incredibly convenient for a school night too? I may have mentioned that once or a thousand times.

From what I gather, tostadas are typically fried correct? I don’t think my way of preparing them would be considered very traditional or authentic, but baking the corn tortillas as opposed to frying them definitely keeps this recipe on the lighter side. The tortillas crisp up just enough to be picked up and eaten by hand, making it fun for the kids of course.

Here are a few more healthy dinner ideas for you.

Ok, let’s change the subject for a quick second…

Last year, my friend Kristen inspired me to choose a focus word for the year. My word for 2015 was Learn and I have to say, although I didn’t learn how to crochet like I had specifically mentioned in my post, I definitely did learn plenty of other things throughout the year – most importantly I learned a lot about myself and what it takes for me to be more of a happy and balanced person. (woo hoo!)

Moving forward to 2016 – my word for this year became very obvious to me a couple of weeks ago, Consistency. I need more consistency in my life! I am the queen of big ideas (in my head) but sometimes those ideas fall short of execution because I struggle with keeping up with the consistency of good habits, time management, motivation and few other things I can’t specifically think of right now.

A few of my Consistency goals:

Meal Planning – this is huge for me and will free up so much brain space and time during the week. I just purchased this menu planner and wrote out my meal plan the last two weeks (with the help of my kids). 21 days makes a habit right? I’m on my way!

Fitness – I’ve been at my gym for almost a year now and I actually have been very consistent with working out which feels great. I want to keep that going all year long! I’ve been challenging myself more and the Fitbit I got for Christmas (my husband and I got his and hers Fitbit Charge HRs) has been helping me keep track of my daily activity and progress.

Time Management – blogging and working from home can be a challenge if you are not serious about how you manage your time, at least that is the case for me. I am working on creating a flexible work “schedule” with chunks of time dedicated to writing, photo editing, social media, recipe development, cooking etc. I need to stay off social media (looking at you FB) and stop wasting precious time where I can be productive. With juggling home, work and now school I have to more protective of my time than ever.

Gratitude – I think this speaks for itself.

Choosing a Focus Word is kind of like setting New Year resolutions, I just think for me it has held me more accountable and reflective throughout the year. Do you have a Focus Word? Do you want to have more Consistency in your life? Talk to me. 🙂

If you are working on being more Consistent in meal planning like me…add these Salsa Chicken and Bean Tostadas to your meal plan this week! You and your family will love them.

Have a great week!

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Salsa Chicken and Bean Baked Tostadas

• Author: Aggies Kitchen
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 10 tostadas 1x
• Category: Dinner
• Method: Oven
• Cuisine: Mexican

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Ingredients

• 2 heaping cups shredded chicken (I use rotisserie or this all purpose slow cooker chicken)
• 1 cup jarred salsa
• 1 can Bush’s Pinto Beans, rinsed and drained
• 10 corn tortillas
• shredded Mexican blend cheese

Toppings:

• shredded lettuce
• chopped tomato
• chopped green onion
• chopped cilantro
• avocado
• Greek yogurt or sour cream
• hot sauce

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Instructions

1. Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray and spread corn tortillas on baking sheets. Set aside.
2. In a large bowl, combine chicken, salsa and beans.
3. Top each tortilla with approximately 2 tablespoons of chicken and bean mixture. Top with desired amount of cheese. Bake in 375 degree oven for 12-14 minutes until tortillas are crisp and cheese is melted.
4. Serve immediately and with toppings of choice!

Need some new light and easy dinner ideas? Check out these 20 Healthy Recipes Using Shredded Chicken!

Follow Aggie’s Kitchen’s board Mexican Recipes {Fiesta Food!} on Pinterest.