Description
These Mexican Rotisserie Chicken Tostadas are loaded with juicy chicken, black beans, corn, and melty cheese. A fast, flavorful dinner made in 30 minutes!
Ingredients
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
1. Preheat oven to 400°F. Brush tortillas with oil and bake for 8–10 minutes until crisp.
2. In a pan, heat chicken with salsa and taco seasoning.
3. Warm corn and black beans separately.
4. Assemble each tostada: tortilla + beans + corn + chicken + cheese.
5. Top with cilantro and diced tomatoes. Serve warm.
6. Optional: Add sour cream, avocado, or lime juice.
Notes
To avoid soggy tostadas, keep toppings dry and assemble right before serving.
Swap Colby Jack for pepper jack if you want more heat.
Great for parties – set up a tostada bar with toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 280
- Sugar: 2g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg