Ingredients
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, for garnish
Diced tomatoes, for garnish
Instructions
- Preheat oven to 450°F and arrange tortillas on a rimmed baking sheet.
- Brush both sides of tortillas lightly with vegetable oil.
- Bake tortillas for 10 minutes, flipping halfway and rotating the pan. Check every 2–3 minutes to avoid burning.
- In a saucepan over medium heat, combine shredded chicken, salsa, taco seasoning, corn, and black beans. Cook for about 5 minutes until heated through.
- Spoon 1/2 cup of the chicken mixture onto each baked tortilla.
- Top each with 1/4 cup of shredded cheese.
- Return to oven and bake for another 5 minutes, or until cheese is melted.
- Garnish with fresh cilantro and diced tomatoes before serving.
Notes
- Use rotisserie chicken for even faster prep.
- Swap cheese varieties like cheddar or pepper jack for different flavors.
- Add toppings like avocado, sour cream, or lettuce for extra texture.
- Use an air fryer to crisp tortillas instead of baking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tostada
- Calories: 280
- Sugar: 2g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 40mg
