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Chicken and Black Bean Tostadas |

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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