Ingredients
Scale
- 1 tbsp cooking oil (vegetable or canola)
- 8 corn tortillas (6-inch)
- 2 tbsp taco seasoning
- 1 1/2 cups shredded rotisserie chicken
- 8.5 oz canned corn, drained
- 8 oz salsa (mild or medium)
- 15 oz canned black beans, rinsed and drained
- 2 cups shredded colby jack cheese
- Chopped fresh cilantro
- Diced tomatoes
Instructions
- Preheat oven to 450°F. Brush both sides of the corn tortillas with 1 tbsp oil and place on a rimmed baking sheet. Bake for 10 minutes, flipping halfway through.
- While tortillas bake, heat a saucepan over medium heat. Combine chicken, salsa, taco seasoning, corn, and black beans. Cook until heated through, about 5 minutes.
- Remove tortillas from oven. Spoon 1/2 cup chicken mixture onto each tortilla. Top with 1/4 cup shredded cheese. Bake for an additional 5 minutes until cheese melts.
- Garnish with fresh cilantro and diced tomatoes. Serve immediately.
Notes
- Use flour tortillas if needed, but corn tortillas are preferred for crispiness.
- Drain canned beans well to avoid soggy tostadas.
- Warm the chicken mixture before assembling for best flavor.
- Extra salsa can be served on the side.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Category: Main Dish
- Method: Baking and stovetop
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 tostada
- Calories: 225
- Sugar: 1g
- Sodium: 285mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg