Description
Quick tostadas with shredded chicken, corn, black beans, salsa, and melted Colby Jack — ready in about 25 minutes.
Ingredients
Scale
- 8 corn tortillas (6-inch size)
- 1 tablespoon cooking oil
- 8.5 ounces canned corn (drained)
- 1 1/2 cups cooked chicken, shredded
- 8 ounces salsa (store-bought or homemade)
- 2 tablespoons taco seasoning mix
- 15 ounces black beans (rinsed and drained)
- 2 cups shredded Colby Jack cheese
- Fresh cilantro leaves
- Tomatoes
Instructions
- Preheat the oven to 350?F and lightly brush both sides of the tortillas with the cooking oil; place them on a baking sheet and bake 2?3 minutes per side until crisp (or crisp the tortillas in a lightly oiled skillet, about 1?2 minutes per side).
- In a skillet over medium heat, combine the shredded chicken, salsa, and taco seasoning; cook until heated through and well combined.
- Add the drained corn and rinsed black beans to the chicken mixture and stir until warmed through.
- Assemble each tostada by topping a crisp tortilla with a portion of the chicken/bean mixture and sprinkling with shredded Colby Jack cheese; add chopped tomatoes and fresh cilantro leaves as desired.
- Serve immediately while tortillas are crispy. Store leftover toppings in airtight containers in the refrigerator for up to 3 days and keep tortillas in a sealed container at room temperature; to re-crisp tortillas, warm them in a 350?F oven for 2?3 minutes and reheat the toppings on the stovetop or in the microwave.
- Prep Time: 10 mins
- Cook Time: 15 mins