Ingredients

• 8 corn tostada shells

• 1/4 cup extra-virgin olive oil

• 1 small yellow onion, chopped

• 2 (15-ounce) cans black beans, drained and rinsed

• 3/4 cup water

• 1/2 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon kosher salt

• 1/2 teaspoon dried oregano

• 1/4 teaspoon black pepper

• 2 cups shredded rotisserie chicken

• 2 tablespoons salsa macha, plus more for drizzling

• Shredded cabbage, sliced radishes, sliced avocado, pickled red onion, and crumbled queso fresco, for topping

• Lime wedges, for serving