Description
A quick and easy sheet pan chicken tostadas recipe featuring seasoned shredded chicken, layered with refried and black beans on crispy tortillas, topped with melted cheese and fresh garnishes. Perfect for a high-protein weeknight dinner that can be customized to be gluten-free or dairy-free.
Ingredients
Scale
Base
- 12 street taco-size tortillas (use flour tortillas or soft corn tortillas)
Chicken Mixture
- 1 lb cooked, shredded chicken breast
- 1 packet taco seasoning (or 3 tablespoons homemade taco seasoning)
- ½ cup water
Bean Mixture
- 1½ cups store-bought or homemade refried beans
- ¾ cup black beans, drained and rinsed
- ½ cup salsa of choice
Toppings
- 1½ 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, and/or salsa
Instructions
- Preheat and bake tortillas: Preheat the oven to 350°F. Arrange the tortillas in an even layer on two baking sheets, leaving a little space between each. Bake for 5 minutes or until the bottoms are slightly browned. Remove from the oven, flip each tortilla over, and set aside.
- Prepare chicken mixture: In a large skillet over medium-high heat, combine the cooked shredded chicken, taco seasoning, and water. Heat and stir for 4 to 5 minutes until the chicken is warmed through and well coated with the seasoning.
- Mix beans and salsa: In a medium bowl, combine the refried beans, black beans, and salsa, mixing well to incorporate.
- Assemble tostadas: Spread 2 tablespoons of the refried bean mixture evenly over each half-baked tortilla. Top each with 2 tablespoons of the seasoned chicken mixture, followed by 2 tablespoons of shredded cheese.
- Bake to melt cheese: Return the assembled tortillas to the oven and bake for 5 to 7 minutes, or until the cheese has melted.
- Garnish and serve: Remove from the oven and top with your choice of shredded lettuce, diced tomatoes, green onions, jalapeno slices, diced avocado, and/or extra salsa. Serve warm.
Notes
- This recipe is a quick and high-protein weeknight dinner option that’s kid-friendly and easy to customize.
- Use gluten-free tortillas and dairy-free cheese to make the dish gluten-free and dairy-free as needed.
- You can substitute shredded rotisserie chicken or leftover cooked chicken to save time.
- Adjust seasoning levels to taste by using homemade taco seasoning if preferred.
- If you want crispier tostadas, bake the tortillas slightly longer before assembling.
Nutrition
- Serving Size: Per 2 tostadas
- Calories: 327 calories
- Sugar: 2 g
- Sodium: 853 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 56 mg
