Picture of Emilie Gaillet

A recipe from Emilie Gaillet Emilie Murmure

Cajun Chicken Tostadas with Bergeron Classique Cheese

With avocado, refried black beans, tomato salsa, guacamole, arugula, cilantro

  • 4 servings
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Pulled Cajun chicken

Refried black beans

Tomato salsa with sunflower seeds




Please select at least one ingredient

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Pulled Cajun chicken

  1. Place all ingredients (except olive oil, salt, pepper, and green onions) in a saucepan and bring to a boil. Reduce heat and let simmer for 30 to 35 minutes.
  2. In the meantime, prepare remaining fillings.
  3. Once chicken is cooked, shred using two forks. Add a drizzle of olive oil, spices, green onions, salt, and pepper and mix well.

Refried black beans

  1. In a saucepan, fry onion in a drizzle of olive oil until golden brown. Add black beans, water, and spices. Allow to reduce for 15 minutes over medium heat until water evaporates.
  2. Gently mash beans with a potato masher. Add a drizzle of olive oil if needed, season with salt and pepper, brown a few more minutes, and set aside.

Tomato salsa with sunflower seeds

  1. Combine all ingredients. Add a drizzle of olive oil and lemon juice, then season with salt and pepper.


  1. In a bowl, using a fork, mash the avocado flesh.
  2. Add all the remaining ingredients. Stir to combine.


  1. Spread tortillas with guacamole, add refried black beans, arugula, chicken, and cheese, then top with tomato salsa and cilantro.
  2. Serve immediately.
Chef's tip

Tostada shells are made with corn and are 5 in. (13 cm) in diameter. They’re available in the Mexican food section at the grocery store. You can replace them with wheat tortillas browned on each side in a hot skillet.

You can also use

Boneless chicken thighs