Description
A quick and flavorful Sheet Pan Chicken Tostadas recipe perfect for a high-protein weeknight dinner. Using taco-seasoned shredded chicken, refried and black beans, and melted cheese on crisped tortillas, these tostadas are customizable with fresh toppings like lettuce, tomatoes, and avocado. Ready in just 25 minutes, this dish is enjoyed by both kids and adults and can be made gluten-free or dairy-free as needed.
Ingredients
Scale
Tortillas
- 12 street taco-size tortillas (flour 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
- 1 ½ cups store-bought or homemade refried beans
- ¾ cup black beans, drained and rinsed
- ½ cup salsa of choice
Cheese and Toppings
- 1 ½ cups shredded cheddar, Mexican-style, queso fresco, or cotija cheese
- Optional toppings: shredded romaine 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 a single layer on two baking sheets, spacing them slightly apart. Bake for 5 minutes or until the bottoms are lightly browned. Remove from oven and carefully flip the tortillas over. Set aside.
- Prepare Chicken Mixture: Heat a large skillet over medium-high heat. Add the cooked shredded chicken, taco seasoning, and water. Stir and cook for 4 to 5 minutes until the chicken is warmed through and evenly coated with the seasoning.
- Prepare Bean Mixture: In a medium bowl, combine the refried beans, drained black beans, and salsa. Mix until well incorporated.
- Assemble Tostadas: Spread approximately 2 tablespoons of the bean mixture evenly over each half-baked tortilla. Then, spoon 2 tablespoons of the chicken mixture on top of the beans. Finally, sprinkle 2 tablespoons of your chosen cheese over each tostada.
- Bake to Melt Cheese: Return the assembled tostadas to the oven. Bake for 5 to 7 minutes, or until the cheese has melted and tortillas are crisp.
- Add Toppings and Serve: Remove the tostadas from the oven. Top each with desired garnishes such as shredded lettuce, diced tomatoes, green onions, jalapeno slices, avocado, and additional salsa. Serve warm.
Notes
- This recipe makes 12 small tostadas, perfect for a family meal.
- Customizable with your favorite toppings to suit tastes and dietary needs.
- Can be easily adapted to be gluten-free by using corn tortillas and ensuring taco seasoning is gluten-free.
- Dairy-free options can be achieved by substituting vegan cheese or omitting cheese altogether.
- Great for batch cooking and leftovers reheat well.
Nutrition
- Serving Size: Per 2 tostadas
- Calories: 327
- 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
