Easy Chicken Tostadas with Black Beans Recipe
This Easy Chicken Tostadas with Black Beans recipe combines tender seasoned chicken, black beans, corn, and melted cheese on crispy baked corn tortillas. Finished with fresh toppings like avocado, sour cream, and cilantro, these tostadas offer a flavorful and satisfying Mexican-inspired meal perfect for weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts (about 1 lb)
- 1 (1 oz) taco seasoning packet
- 1 cup salsa
Tostadas
- 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
Toppings
- Your favorite toppings such as sour cream, avocado, lettuce, tomatoes, cilantro, lime wedges
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 375°F (190°C). Slice the chicken breasts in half lengthwise to ensure even thickness for uniform cooking.
- Bake the Chicken: Place the chicken in a 9×13-inch baking pan coated with cooking spray. Sprinkle the taco seasoning evenly over the chicken, then spoon the salsa over the top. Bake for 25 to 30 minutes until the internal temperature reaches 165°F (74°C).
- Shred the Chicken: Remove chicken from the oven and chop or shred the chicken and salsa mixture. Set aside for later use.
- Prep Tostada Shells: Increase the oven temperature to 450°F (232°C). Arrange the corn tortillas in an even layer on a baking sheet, ensuring they do not overlap. Lightly brush both sides of each tortilla with oil.
- Bake Tostada Shells: Bake the tortillas for 3 minutes, flip them over, and bake an additional 3 minutes or until they are slightly crisp. Remove from the oven and set aside.
- Heat Chicken Mixture: In a large skillet over medium-high heat, combine 1 cup of the shredded chicken mixture with 1 cup salsa, black beans, and corn. Cook for 3 to 5 minutes until warmed through.
- Assemble and Melt Cheese: Spoon about ½ cup of the warm chicken mixture evenly onto each toasted tortilla. Sprinkle 1½ cups shredded cheese over the top and return the baking sheet to the oven for 3 to 5 minutes until the cheese melts.
- Add Toppings and Serve: Remove the tostadas from the oven, add your favorite toppings such as sour cream, avocado slices, lettuce, tomatoes, cilantro, or a squeeze of lime, and enjoy immediately.
Notes
- Leftover roasted or grilled chicken works perfectly for this recipe if you want to save time.
- You can customize toppings to your preference—try diced onions, jalapeños, or a drizzle of hot sauce for extra flavor.
- For extra crispness, you can bake the tostada shells a bit longer, but watch carefully to avoid burning.
- Using a cooking thermometer ensures the chicken is perfectly cooked and safe to eat.
Keywords: Chicken tostadas, black beans, Mexican recipe, easy dinner, baked tortillas, shredded chicken, cheesy tostadas