In a small mixing bowl, combine
Taco Seasoning (2 Tbsp)
Salt (1 Tbsp)
Ground Black Pepper (1 Tbsp)
, set aside.
In a skillet over medium-low heat, heat up the
Olive Oil (1/4 cup)
Boneless, Skin-On Chicken Thighs (1.5 lb)
, skin side down and cook for about 15 minutes, flip halfway through, or until chicken is fully cooked and the internal temperature reads 165 degrees F (74 degrees C). Season each side with the seasoning mixture.
Transfer the chicken to a cutting board and let it rest for 10 minutes. Then roughly chop the chicken, transfer it to a bowl and set aside.
In the same skillet over medium-high heat, add
Refried Beans (1 can)
, stir, and heat for about 2 minutes, set aside.
Assemble the tostadas on a baking sheet. Place
Tostada Shells (6)
on a baking sheet. Layer each one with refried beans, chopped chicken,
Red Onion (1)
Lettuce (5 cups)
Fresh Cilantro (1 bunch)
Sour Cream (2 cups)
Guacamole (1 cup)
Jalapeño Peppers (1/2 cup)
. Serve immediately.