Name: Easy Chicken Tostadas with Black Beans Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 large chicken breasts (about 1 lb); 1 (1 oz) taco seasoning packet; 1 cup salsa; 8 corn tortillas; 1 tablespoon oil (avocado oil recommended); 1 cup cooked shredded chicken (prepared as above); 1 cup black beans (rinsed and drained); 1 cup corn; 1½ cups shredded cheese; Your favorite toppings such as sour cream, avocado, lettuce, tomatoes, cilantro, lime wedges

I’m super excited to share this Easy Chicken Tostadas with Black Beans Recipe with you because it’s one of those go-to meals that’s quick, flavorful, and perfect for any weeknight dinner or casual get-together. There’s just something so satisfying about the crispy corn tortilla loaded with juicy, spiced chicken, black beans, and melty cheese—it hits all the right notes in my book.

What I especially love about this recipe is how straightforward it is—yet it delivers that homemade, mouthwatering taste without hours of effort. Whether you’re cooking for family or friends, or just craving a comforting Mexican-inspired meal, these tostadas come together effortlessly and still impress every single time. Trust me, once you make these chicken tostadas, they’ll become a staple in your rotation!

Ingredients You’ll Need

These ingredients work beautifully together, balancing hearty protein, creamy cheese, and fresh toppings to make the perfect tostada. Let me share a few easy tips on picking and prepping them so you nail this recipe with minimal hassle.

Chicken breasts: Using boneless, skinless breasts keeps the protein lean and easy to shred after baking. I slice them in half lengthwise for even cooking.
Taco seasoning packet: Adds that classic spicy, savory flavor. Feel free to use homemade taco seasoning if you have it for a personal touch.
Salsa: A good quality salsa works wonders here—choose one with your preferred heat level to control the spice.
Corn tortillas: These need to get crispy but not brittle, so choose fresh tortillas and brush lightly with oil before baking.
Oil (avocado oil recommended): I love avocado oil for its high smoke point and subtle flavor, but vegetable or olive oil works too.
Black beans (rinsed and drained): They bring hearty texture and richness—canned beans save time and work perfectly.
Corn: Fresh or frozen corn kernels add nice sweetness and color to the mix.
Shredded cheese: A melty cheese like Monterey Jack or cheddar is ideal for topping and binding everything together.
Your favorite toppings: Think sour cream, ripe avocado slices, crisp lettuce, juicy tomatoes, fresh cilantro, and lime wedges for brightness. Customize as you like!

Variations

I’m all about making recipes your own, so here are some variations I’ve tried that you might like to mix in to keep things fresh and exciting.

Variation: Swapping chicken breasts for shredded rotisserie chicken works like magic when you’re short on time—I’ve done this on busy weeknights and still ended up with the same great flavor.
Variation: For a vegetarian twist, skip the chicken and double up on black beans and corn with some sautéed bell peppers; it’s hearty and just as satisfying.
Variation: Add a drizzle of chipotle mayo or hot sauce on top for a smoky kick—I personally love this combo for a little extra heat.
Variation: Swap the corn tortillas for flour ones if you prefer a softer base—but do remember the characteristic crunch tostadas are known for comes from corn!
Variation: Experiment with cheese types like queso fresco or cotija for authentic Mexican flavors that bring a nice tang.

How to Make Easy Chicken Tostadas with Black Beans Recipe

Step 1: Prep and Bake the Chicken

Start by preheating your oven to 375°F (190°C). Slice those chicken breasts in half lengthwise—it helps them cook evenly and faster, which is a small trick I picked up over time. Place the chicken into a baking dish sprayed with cooking spray. Sprinkle the taco seasoning packet evenly over the chicken, then pour your salsa on top. Pop it in the oven for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C). This ensures the chicken stays juicy and is perfectly cooked without drying out.

Step 2: Shred Chicken and Prepare Tostada Shells

Once your chicken is cooked, take it out and shred or chop it right in the pan with the salsa—this way, all those delicious juices get mixed in with the meat. Then, crank your oven up to 450°F (232°C) for the tostada shells. Arrange the corn tortillas on a baking sheet, making sure they don’t overlap, then lightly brush both sides with oil. Bake for 3 minutes, flip, then bake another 3 minutes until they’re golden and crisp but not burnt. Keep a close eye here; tortillas can go from crispy to charred quickly!

Step 3: Warm Up Toppings and Melt the Cheese

While your tortillas are baking, toss the shredded chicken mixture with an extra cup of salsa, black beans, and corn in a skillet over medium-high heat. Warm it through for about 3 to 5 minutes—this step really brings the flavors together and heats everything evenly. Next, spoon about half a cup of this warm mixture evenly over each crispy tortilla shell. Sprinkle the shredded cheese generously on top and pop it back into your oven for 3 to 5 minutes, just until the cheese melts. This is where the magic happens and everything melds into one satisfying bite.

How to Serve Easy Chicken Tostadas with Black Beans Recipe

A stack of nine round, lightly toasted tortillas with light brown spots sits on the left side of the image. To the right are four small white bowls arranged vertically: the top bowl is filled with dark black beans, the second bowl contains a chunky red salsa with green herbs, the third bowl holds bright yellow corn kernels, and the bottom bowl has a pile of shredded white cheese. Below the tortillas are two raw, pale pink chicken pieces placed side by side on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For me, the toppings make all the difference. I love layering fresh sour cream or a cool dollop of Greek yogurt, creamy avocado slices, crisp shredded lettuce, and diced tomatoes to add brightness and texture contrast. Fresh cilantro and a squeeze of lime juice on top bring a burst of fresh flavor that ties everything together. Don’t be shy with the garnishes—it’s where your personality shines through!

Side Dishes

To round out your meal, I often serve these tostadas alongside Mexican street corn salad (elote salad) or a fresh cabbage slaw with lime and chili powder. A simple side of Mexican rice or even chips with guacamole pairs really well too. This meal is flexible, so feel free to add your favorite sides that complement the bold, fresh flavors.

Creative Ways to Present

For special occasions or casual dinner parties, I sometimes set up a tostada bar. Lay out all the toppings—sour cream, sliced avocado, chopped onions, jalapeños, lime wedges, and cilantro—then let everyone build their own. It turns dinner into a fun, interactive experience and makes your guests feel like chefs too!

Make Ahead and Storage

Storing Leftovers

Leftover shredded chicken mixture keeps beautifully in an airtight container in the fridge for up to 3 days. Keep the toppings separate to maintain freshness and prevent sogginess. I usually store the baked tostada shells wrapped in a paper towel inside a container so they stay somewhat crisp.

Freezing

I’ve frozen the cooked chicken mixture successfully—it freezes well in portions and thaws quickly in the fridge overnight. However, I wouldn’t recommend freezing the assembled tostadas as the tortillas lose their crispness and can get soggy once thawed.

Reheating

To reheat leftovers, I warm the chicken mixture in a skillet and toast the tortillas separately in the oven or on a skillet to regain crispness. Reassemble with fresh toppings just before serving. This little step keeps everything tasting fresh and delicious!

FAQs

Can I use shredded rotisserie chicken instead of cooking the breasts?

Absolutely! Using shredded rotisserie chicken is a great time-saver and works perfectly in the Easy Chicken Tostadas with Black Beans Recipe. Just mix it with the salsa and warm it up with black beans and corn to get all those delicious flavors combined.
How do I keep the tostadas crispy after assembling?

To keep your tostadas crispy, bake and toast the tortillas separately before adding the toppings. Serve immediately after melting the cheese and adding garnishes for the best texture. Avoid assembling too far in advance, as moisture from beans and salsa can soften the shells.
Can this recipe be made gluten-free?

Yes! Corn tortillas are naturally gluten-free, and you just need to check your taco seasoning and other packaged ingredients to ensure they don’t contain gluten. This recipe is inherently friendly to gluten-free diets when using the right products.
What toppings do you recommend for different flavor profiles?

I love sticking with classic toppings like sour cream, avocado, and cilantro for a fresh taste. If you want to spice things up, try pickled jalapeños, a drizzle of hot sauce, or a sprinkle of cotija cheese. For a crunchier texture, add sliced radishes or toasted pepitas.
Is it possible to make this recipe ahead of time?

You can bake and shred the chicken mixture ahead and store it in the fridge. Keep the tortilla shells and toppings separate until you’re ready to assemble and serve, which makes for quick last-minute prep.

Final Thoughts

This Easy Chicken Tostadas with Black Beans Recipe holds a special place in my kitchen because it blends simplicity with vibrant, layered flavors. It’s the kind of meal I love making when I want something comforting but without the fuss, knowing it will always please everyone at the table. I hope you enjoy making (and eating!) it as much as I do—once you try it, I bet you’ll keep it on your weekly menu too!