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Chicken and Vegan Tostadas


Serves 2


  • 4 to 6 Corn Tortillas
  • 1 Avocado
  • 2 Leaves of Kale
  • 1 Can Organic Refried Beans
  • 1/3 Chopped Red Onion
  • 1/3 Chopped Jalapeno
  • 4 Tablespoons Coconut Oil
  • 1/8 Cup Chopped Cilantro



  • Organic Tempeh (Tempeh)
  • 1 Tablespoon Vegetable Broth Mix (or can use vegetable broth)
  • 3 Tablespoons Hoisin Sauce
  • 1 Lime (juiced)
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • Salt and Pepper to Taste



  • 1 Organic Chicken Breast
  • 1 Lime (juiced)
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • Salt and Pepper to Taste


For Vegan Tempeh; 

  1. In a pot, fill up to 2 inches with water or vegetable broth. Add vegetable broth mix if using water (this adds more flavor to the tempeh).
  2. Steam the tempeh for 40 minutes.
  3. When done, add to a bowl and add 1/3 cup of broth to tempeh and stir. Add in hoisin, lime juice, garlic powder, onion powder and salt and pepper.

For Chicken; 

  1. Add all the seasoning into a bag with the chicken and let marinate for 1 hour.
  2. When ready, either bbq or bake chicken for best flavor.
  3. BBQ; Turn on BBQ to high heat. Sear eat side of chicken for one minute on each side. Turn BBQ to medium heat and cook for about 15 to 20 minutes, until chicken is thoroughly cooked through.
  4. Shred up the chicken after letting it sit for 5 minutes. Use two forks to shred the chicken.

If Baking Chicken; 

Preheat 375F

  1. In a oven safe pan with an oven safe lid; on the stove top add a tablespoon of oil, and sear both side for a minute each. Cover with lid and bake for 15 to 20 minutes until cook thoroughly.
  2. Let sit for 5 minutes and shred with two forks.


  1. In a small pot add refried beans and cook on low for 10 minutes.
  2. Chop red onions, jalapeños, cilantro, avocado and kale; set aside.
  3. In a small pan melt coconut oil. Dip corn tortillas in coconut oil on both sides until the tortilla becomes soft and durable.
  4. On a cookie sheet lay out small bowls (ex; ceramic bowls or anything oven safe)
  5. Place face down on the cookie sheet (if you wish lay out parchment papper), lay tortillas over the bottom of the bowl to create a bowl like shape with the tortillas (see image above).
  6. Bake for 10 to 13 minutes (until the tortilla has become crispy or hard)
  7. Spread refried beans on tortillas, top with kale, jalapeños, onion, cilantro and avocado.


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