Description
This Sheet Pan Chicken Tostadas recipe offers a quick and delicious weeknight dinner with a perfect balance of seasoned chicken, refried beans, and melted cheese on crispy tortillas. Easily customizable with your favorite toppings, it's a family-friendly meal that can be adapted for gluten-free or dairy-free diets.
Ingredients
Scale
Main Ingredients
- 12 street taco-size tortillas (use flour tortillas or soft corn tortillas)
- 1 lb cooked, shredded chicken breast
- 1 packet taco seasoning (or 3 tablespoons homemade taco seasoning)
- ½ cup water
- 1 ½ cups store-bought or homemade refried beans
- ¾ cups black beans, drained and rinsed
- ½ cup salsa of choice
- 1 ½ cups shredded cheddar, Mexican-style, queso fresco, or cotija cheese
Optional Toppings
- Shredded romaine lettuce or iceberg lettuce
- Diced tomatoes
- Sliced green onions
- Jalapeno slices
- Diced avocado
- Salsa
Instructions
- Preheat and prepare tortillas: Preheat the oven to 350°F. Arrange the tortillas evenly on two baking sheets with a little space between each. Bake for 5 minutes until lightly browned on the bottom. Remove from the oven and flip the tortillas over; set aside.
- Cook chicken mixture: In a large skillet over medium-high heat, combine the cooked shredded chicken, taco seasoning, and water. Stir and heat for 4 to 5 minutes until the chicken is warmed through and well coated with seasoning.
- Prepare bean mixture: In a medium bowl, mix together the refried beans, rinsed black beans, and salsa until combined.
- Assemble tostadas: Spread 2 tablespoons of the bean mixture evenly over each half-baked tortilla. Top each with 2 tablespoons of the seasoned chicken mixture, then sprinkle with 2 tablespoons of cheese.
- Bake until cheese melts: Return the assembled tortillas to the oven and bake for 5 to 7 minutes until the cheese is fully melted.
- Add toppings and serve: Remove from the oven and garnish with desired toppings such as shredded lettuce, diced tomatoes, sliced green onions, jalapenos, diced avocado, and extra salsa. Serve warm.
Notes
- This recipe makes 12 small tostadas, ideal for a family meal or gathering.
- Use soft corn tortillas for a gluten-free option or flour tortillas if preferred.
- Customize toppings based on your preference for added freshness and texture.
- For dairy-free, omit cheese or use a plant-based cheese alternative.
- Leftover chicken or bean mixtures can be stored in the refrigerator for up to 3 days.
- To add extra heat, include jalapeno slices or a spicier salsa variety.
Nutrition
- Serving Size: Per 2 tostadas
- Calories: 327 calories
- Sugar: 2 g
- Sodium: 853 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 56 mg
