Prepare the Black Beans

1. In a large skillet over medium-high heat, heat 3 tbsp. of oil.
2. Add finely chopped yellow onion and cook, stirring occasionally, until the onion has softened, about 5 minutes.
3. Add drained black beans and 1 cup of chicken broth. Cook, stirring occasionally, until most of the liquid has reduced, 5 to 7 minutes.
4. Remove from heat and stir in lime juice.

Prepare the Pulled Chicken

1. In a medium pot over medium heat, heat 2 tbsp. of oil.
2. Add sliced yellow onion and Spanglish Pollo Asada seasoning. Cover and cook, stirring occasionally, until the onions have softened slightly, 3 to 5 minutes.
3. Add garlic and jalapeño (if using) and cook, stirring, until fragrant, about 1 minute.
4. Stir in green chiles and the remaining 1 cup of chicken broth. Increase heat to medium-high and cook, stirring occasionally, until the liquid has reduced by half, 5 to 7 minutes.
5. Stir in shredded chicken until warmed through.
6. Remove from heat and stir in chopped cilantro.

Assemble the Tostadas

1. Top each corn tortilla with a layer of the black bean mixture.
2. Add a generous portion of the pulled chicken on top.

Finish with your favorite toppings

1. Sliced radishes
2. Crema
3. Sliced avocado
4. Crumbled cotija cheese
5. Shredded romaine lettuce
6. Diced tomatoes
7. Serve with lime wedges and enjoy!