Description
Crispy Chicken Tostadas made with seasoned shredded chicken, black beans, corn, melted cheese, and fresh toppings for a quick weeknight meal.
Ingredients
Scale
- 8 corn tortillas (6-inch)
- 1 tablespoon vegetable oil
- 8.5 ounces corn, drained
- 1 1/2 cups shredded cooked chicken
- 8 ounces salsa
- 2 tablespoons taco seasoning
- 15 ounces black beans, drained and rinsed
- 2 cups Colby Jack cheese, shredded
- Fresh cilantro
- Fresh tomatoes
Instructions
- Preheat the oven to 450°F and brush tortillas lightly with oil on both sides.
- Bake tortillas for about 10 minutes, flipping halfway and rotating the pan as needed.
- Heat chicken, salsa, taco seasoning, corn, and black beans in a saucepan over medium heat until warmed through.
- Spoon about 1/2 cup of the chicken mixture onto each tortilla.
- Top each tostada with shredded cheese.
- Return to the oven and bake for 5 minutes until the cheese melts.
- Finish with fresh cilantro and diced tomatoes before serving.
Notes
- Use rotisserie chicken to save time.
- Add fresh toppings only after baking to keep tostadas crisp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 350
- Sugar: 5
- Sodium: 750
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 18
- Cholesterol: 55