Home Uncategorized Chicken and Black Bean Tostadas

Chicken and Black Bean Tostadas

by Laura

These chicken and black bean tostadas are a delicious dinner recipe to start the new year off with. You make these with corn tortillas, which are a healthier option than flour tortillas.

You make your own tostada shell using the corn tortillas. Next, you brush them with a little oil and then bake them in the oven. You cook them for 4 minutes. Then you give them a flip and cook for 4 more minutes or until crisp.

Next, you make the topping. You’ll need some cooked chicken. I like to use some rotisserie chicken for this. Then, you mix it with some corn, salsa, taco seasoning, and black beans. You warm it all together in a sauce pan while the tortillas cook. Then, when the tortillas are cook, you place some of the mixture on the tortillas. Now, it’s time to sprinkle some cheese on top and place it in the oven. Cook the tostadas until the cheese is melty.

Last you can top the chicken and black bean tostadas with some fresh cilantro, diced tomatoes, and sour cream if desired. I didn’t have any tomatoes when I photographed these, but they are delicious to include if you can.

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Chicken and Black Bean Tostadas | realmomkitchen.com

Chicken and Black Bean Tostadas

  • Author: Laura


  • 8 corn tortillas (6 inch)
  • 1Tbsp canola oil
  • 1 (8.5 oz) can corn, drained
  • 1 1/2 cups shredded cooked chicken
  • 1 cup salsa
  • 2 Tbsp taco seasoning
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 cups colby jack cheese shredded
  • fresh cilantro
  • sour cream and diced tomatoes, optional


  1. Preheat your oven to 425 degrees.
  2. Place tortillas on a rimmed baking sheet. Brush the tortillas with the canola oil. Flip them and brush the other sides. Bake for 8-10 minutes, flipping the tortillas half way through and rotating the pan.
  3. Meanwhile, in a medium to large sauce pan, add the chicken, salsa, taco seasoning, corn, and black beans. Cook for about 5 minutes, stirring occasionally, until it is cooked through.
  4. When tortillas are cooked, top each with 1/2 a cup of the chicken mixture. Top each with 1/4 a cup of cheese each, and place back in the oven for 5 minutes or until the cheese is melted.
  5. Top with cilantro, sour cream, and diced tomatoes if desired. Serves 4-8.
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This recipe is adapted from Simple Joy.

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