Chicken Salad Tostadas

We like to keep tostadas (crispy tortillas) on hand, made from heirloom corn masa harina, plus cooked beans (mayocoba, bayo or pinto), so that we can whip these together with little effort — it’s one of our all-time favorite lunches. This recipe is really a blueprint; feel free to riff on it, using whatever leftover protein you have in the fridge in place of the chicken, and changing the salad ingredients at will. It’s best using great-quality Frijoles de Olla (made from dried beans), but it’s even pretty good if you used canned beans. Crumbled queso fresco makes a nice flourish, but you could also use shredded quesillo (Oaxaca cheese) or even grated Monterey Jack, pepper jack or other cheese — or do without the cheese; it’s still delicious. Don’t feel like making Pico de Gallo? Just add a little extra tomato and substitute a spoonful of salsa (red or green) from a jar.

Makes 2 tostadas.

Ingredients

2.5 ounces (70 grams) salad greens

2 radishes, thinly sliced

1 medium-small tomato, cut in wedges, or 5 cherry tomatoes, cut in half