Description
These crispy chicken tortilla tostadas are layered with seasoned shredded chicken, black beans, sweet corn, and melted cheese, then topped with fresh cilantro and tomatoes. Perfect for a fun and flavorful dinner or easy weeknight meal!
Ingredients
8 corn tortillas (6-inch size)
1 tbsp cooking oil
8.5 oz canned corn, drained
1 1/2 cups cooked chicken, shredded
8 oz salsa (store-bought or homemade)
2 tbsp taco seasoning mix
15 oz black beans, rinsed and drained
2 cups shredded colby jack cheese
Fresh cilantro leaves (for garnish)
Diced tomatoes (for garnish)
Instructions
Preheat oven to 450°F (230°C).
Prepare tortillas: Place tortillas on a rimmed baking sheet. Brush both sides with cooking oil to lightly coat.
Bake for 10 minutes, flipping halfway through. Watch closely and check every 2–3 minutes to avoid burning. Remove from oven when crisp.
While tortillas bake, make the filling: In a medium saucepan over medium heat, combine corn, shredded chicken, salsa, taco seasoning, and black beans. Stir and cook for about 5 minutes, until heated through.
Assemble tostadas: Spoon 1/2 cup of the chicken mixture over each baked tortilla. Top with 1/4 cup shredded cheese.
Return to the oven and bake for an additional 5 minutes, or until cheese is melted and bubbly.
Garnish and serve: Top with fresh cilantro and diced tomatoes. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main course
