Baked Chicken Tostadas
Crisp baked tortillas piled with seasoned black bean–corn salsa, shredded chicken, lettuce, cheese, and fresh toppings for a quick weeknight meal.
Servings: 8 tostadas
Ingredients
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- 15 ounce black beans rinsed and drained
- 15 ounce fire-roasted corn drained
- 1 red bell pepper diced
- 1 jalapeño seeded and diced
- 2 green onions sliced
- 8 6-inch flour tortillas
- 2 cups shredded lettuce
- 2 cups shredded cooked chicken
- 1 cup shredded cheese
- salsa to taste
- sour cream to taste
- diced tomatoes to taste
Instructions
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, sugar, black pepper, and cumin until combined.
- In a medium bowl, combine the rinsed black beans, drained fire-roasted corn, diced red pepper, seeded and diced jalapeño, and sliced green onions.
- Toss the bean and corn mixture with the vinaigrette and stir in the chopped cilantro. Cover and refrigerate if not using immediately.
- Preheat the oven to 375°F (190°C). Arrange the 6-inch flour tortillas on a large baking sheet in a single layer.
- Bake the tortillas for 8–10 minutes until they are golden and crisp; remove from the oven and let cool slightly.
- Top each baked tortilla with shredded lettuce, shredded chicken, shredded cheese, and a generous scoop of the black bean–corn salsa.
- Finish with salsa, sour cream, and diced tomatoes as desired, then serve the tostadas immediately.
Equipment
- Small Bowl
- Medium Bowl
- Measuring Spoons
- Measuring Cups
- Baking Sheet
- Spoon or Spatula
Notes
- You can use store-bought rotisserie chicken.
- Or substitute with Katie's Mexican Crockpot Chicken recipe.