Description
Crispy baked chicken tostadas topped with a flavorful mixture of shredded chicken, salsa, corn, black beans, and melted cheese, finished with fresh cilantro and tomatoes. A quick and easy meal perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
Tortillas
- 8 corn tortillas (6-inch)
- 1 tablespoon vegetable oil
Chicken Mixture
- 1 1/2 cups shredded cooked chicken
- 8.5 ounces corn, drained
- 15 ounces black beans, drained and rinsed
- 8 ounces salsa
- 2 tablespoons taco seasoning
Toppings
- 2 cups Colby Jack cheese, shredded
- Fresh cilantro, to taste
- Fresh tomatoes, diced, to taste
Instructions
- Preheat Oven and Prepare Tortillas: Preheat your oven to 450°F. Lightly brush both sides of each corn tortilla with vegetable oil to ensure crispiness during baking.
- Bake Tortillas: Place the tortillas on a baking sheet and bake for about 10 minutes, flipping halfway through and rotating the pan as needed for even cooking and crisp texture.
- Heat Chicken Mixture: In a medium saucepan over medium heat, combine shredded cooked chicken, salsa, taco seasoning, drained corn, and rinsed black beans. Stir occasionally and heat until warmed through.
- Assemble Tostadas: Spoon approximately 1/2 cup of the warm chicken mixture evenly onto each baked tortilla, spreading it out as a base layer.
- Add Cheese: Generously sprinkle shredded Colby Jack cheese over the top of the chicken mixture on each tostada.
- Melt Cheese: Return the assembled tostadas to the oven and bake for an additional 5 minutes or until the cheese melts and bubbles.
- Garnish and Serve: Remove tostadas from the oven and finish with fresh cilantro leaves and diced fresh tomatoes. Serve immediately for the best taste and texture.
Notes
- Use fresh corn tortillas for best crispiness.
- Adjust taco seasoning to taste for preferred spice level.
- For a vegetarian version, substitute chicken with seasoned sautéed vegetables or additional beans.
- Leftover tostadas can be kept refrigerated and reheated in the oven to regain crispiness.
