Description
These Sheet Pan Chicken Tostadas are a quick and easy weeknight dinner featuring crispy tortillas topped with seasoned shredded chicken, refried beans, black beans, salsa, and melted cheese. Baked in the oven, they offer a delicious combination of textures and flavors that can be customized with fresh toppings like lettuce, tomatoes, avocado, and jalapenos. Perfect for a high-protein meal that the whole family will love.
Ingredients
Scale
Tortillas and 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
- 1 ½ cups store-bought or homemade refried beans
- ¾ cups black beans, drained and rinsed
- ½ cup salsa of choice
Cheese
- 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 in a single layer across two baking sheets, leaving a little space between each. Bake for 5 minutes until slightly brown on the bottom. Remove and flip the tortillas; set aside.
- Cook Chicken Mixture: In a large skillet over medium-high heat, combine the cooked shredded chicken, taco seasoning, and water. Heat while stirring until the chicken is warmed through and evenly coated with seasoning, about 4 to 5 minutes.
- Mix Beans and Salsa: In a medium bowl, mix together the refried beans, black beans, and salsa until well combined.
- Assemble Tostadas: Spread 2 tablespoons of the refried bean mixture evenly over each partially 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 tostadas to the oven and bake for 5 to 7 minutes until the cheese melts and starts to bubble.
- Top and Serve: Remove from oven and add desired optional toppings like shredded lettuce, diced tomatoes, sliced green onions, jalapeno slices, diced avocado, or extra salsa. Serve warm.
Notes
- This recipe is a quick and easy high-protein dinner option great for weeknights and loved by both kids and adults.
- You can easily customize the toppings to suit your preferences or dietary needs.
- Use gluten-free or dairy-free tortillas and cheeses to make this dish gluten-free or dairy-free as needed.
- Leftover tostadas can be stored in the refrigerator and reheated in the oven for best results.
Nutrition
- Serving Size: Per 2 tostadas
- Calories: 327
- 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
