Description
Crispy baked corn tortillas topped with seasoned rotisserie chicken, beans, cheese, and fresh toppings—ready in under 30 minutes for a flavorful and customizable Mexican-inspired meal.
Ingredients
- 8 small corn tortillas
- 1 tbsp cooking oil
- 2 cups shredded rotisserie chicken
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup salsa
- 1 tbsp taco seasoning
- 1 cup shredded Colby Jack or Mexican blend cheese
- 1/4 cup fresh cilantro, chopped
- 1 cup diced tomatoes
- Optional: avocado slices or crumbled cotija cheese
Instructions
- Preheat oven to 425°F (220°C). Brush both sides of the corn tortillas lightly with cooking oil and place on a baking sheet. Bake for about 8–10 minutes, flipping halfway, until golden and crisp.
- In a medium skillet or saucepan, combine shredded chicken, black beans, corn, salsa, and taco seasoning. Stir and heat over medium heat for 5–10 minutes until warmed through.
- Spoon the chicken mixture evenly over each crisp tortilla. Sprinkle with shredded cheese and return to the oven for about 5 minutes or until cheese is melted.
- Top with cilantro, diced tomatoes, and any optional garnishes like avocado or cotija cheese. Serve immediately.
Notes
- For extra crunch, ensure tortillas are fully crisp before adding toppings.
- Make vegetarian by replacing chicken with extra beans or roasted vegetables.
- Use flour tortillas if preferred—reduce baking time to avoid burning.
- Store toppings and tortillas separately to maintain crispness when reheating.
Nutrition
- Serving Size: 1 tostada
- Calories: 220
- Sugar: 2g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg
