I bake corn tortillas until crisp, then top them with a hearty mix of shredded chicken, corn, black beans, salsa, and taco seasoning, sprinkle on Colby‑Jack cheese, and finish with fresh tomatoes and cilantro. They’re crispy, cheesy, and full of Tex‑Mex flavor — ready in under 30 minutes.

Crispy Chicken, Corn & Black Bean Tortilla Melts

Why You’ll Love This Recipe

I love this recipe because it gives me the vibrant flavors of tacos without fiddling with tortillas on the skillet. The baking makes the tortillas crisp and sturdy, perfect for holding all the filling. The mix of beans, corn, chicken, and salsa adds both protein and color. Plus, everything — from prep to the table — is quick, so it’s a great go‑to when I want something satisfying but not fussy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 corn tortillas (6‑inch size)
1 tablespoon cooking oil
8.5 ounces canned corn, drained
1 ½ cups cooked chicken, shredded
8 ounces salsa (store‑bought or homemade)
2 tablespoons taco seasoning mix
15 ounces black beans (rinsed and drained)
2 cups shredded Colby‑Jack cheese
Fresh cilantro leaves, for garnish
Tomatoes, diced, for garnish

Directions

Preheat the oven to 450°F (about 230°C).
Lay the corn tortillas in a single layer on a rimmed baking sheet. Brush one side of each tortilla with oil so that they look shiny (not pooling), then flip them and brush the other side.
Bake the tortillas for about 10 minutes, flipping them halfway through and rotating the pan to ensure even crisping. Watch them closely so they don’t burn.
While the tortillas are baking, prepare the filling: in a medium or large saucepan over medium heat, combine the shredded chicken, drained corn, black beans, salsa, and taco seasoning. Stir occasionally and cook until everything is heated through, about 5 minutes.
When the tortillas are crisped, remove the baking sheet from the oven. Top each tortilla with about ½ cup of the chicken‑bean mixture. Then sprinkle about ¼ cup of shredded Colby‑Jack cheese over each one.
Return the loaded tortillas to the oven for another 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven, garnish each with diced tomatoes and fresh cilantro, and serve immediately while hot and crispy.

Servings and timing

Servings: Makes about 8 individual tortilla melts (serves 4‑8 depending on appetite or whether used as main dish or snack)
Prep time: ~ 5‑10 minutes (for shredding chicken, draining beans/corn, grating cheese, dicing tomatoes)
Cook time: ~ 15 minutes baking + ~ 5 minutes filling heating = about 20 minutes
Total time: ~ 25‑30 minutes

Variations

I sometimes use flour tortillas instead of corn for softer texture; they need less baking time, so I check after 6‑8 minutes.
For more heat, I add diced jalapeño or chopped serrano peppers into the chicken mixture, or use a spicy salsa.
To make it vegetarian, I skip the chicken and increase the amount of black beans or substitute with grilled tofu or crumbled tempeh.
Cheese swap: I’ve used pepper Jack, Monterey Jack, or a Mexican blend for more flavor; vegan cheese works too, though melt might differ.
Toppings: besides cilantro and tomatoes, avocado slices, sour cream or Greek yogurt, or a squeeze of lime add a fresh dimension.

Storage/reheating

Storage: I let the tortilla melts cool slightly, then store them in an airtight container in the refrigerator. They keep well for 2‑3 days.
Reheating: I reheat in the oven at about 350°F (175°C) until warmed through and cheese is melted (usually around 8‑10 minutes). If I’m reheating just one or two, I use a toaster oven or skillet, covering with foil to prevent topping from drying out.
Freezing: It’s possible to freeze the filling separately. I don’t recommend freezing already‑assembled and baked melts because corn tortillas tend to soften and lose crispness. If freezing, thaw completely and reheat in oven to help restore texture.

FAQs

Can I use leftover rotisserie chicken instead of cooking chicken fresh?

Yes, I often do. Using shredded rotisserie chicken is a great shortcut. I just make sure to warm it through well in the filling so it blends with the spices and salsa.

What if I don’t have taco seasoning mix?

I mix my own: usually cumin, chili powder, paprika, garlic powder, onion powder, salt, and a little oregano. If I don’t have everything, even just a couple of those spices still adds good flavor.

Will the tortillas be crispy enough, or do they get soggy once I add the filling?

Pre‑baking makes a big difference. The initial bake dries them out a bit so when I add filling and bake again, they stay crisp around the edges. Also, not overdosing on moist ingredients and baking long enough helps.

Can I assemble earlier and bake later?

Yes. I can bake the tortillas ahead, prepare the filling, then assemble just before the final bake. That way, everything is fresh and hot with melted cheese, without too much waiting.

How do I make this dish lighter or reduce calories?

I use less cheese, choose a lower‑fat cheese, use less oil when brushing tortillas, and opt for salsa and beans that are low in added sugar or salt. Using chicken breast rather than dark meat helps too.

Conclusion

I enjoy making these Crispy Chicken, Corn & Black Bean Tortilla Melts because they combine speed, flavor, and satisfying textures into one dish. The crisp tortillas, cheesy topping, and hearty filling make them a reliable favorite when I want something comforting without spending too much time. I hope you make them and they become one of your go‑to recipes too.