Description
A quick and flavorful take on traditional Mexican tostadas using seasoned rotisserie chicken, fresh salsa, and a variety of toppings.
Ingredients
Scale
- 8 corn tortillas (6-inch size)
- 1 tablespoon cooking oil (canola or your favorite)
- 8.5 ounces canned corn, drained
- 1 1/2 cups cooked rotisserie chicken, shredded
- 8 ounces salsa (store-bought or homemade)
- 2 tablespoons taco seasoning mix
- 15 ounces black beans, rinsed and drained
- 2 cups shredded colby jack cheese
- Fresh cilantro leaves, for garnish
- Diced tomatoes, for garnish
Instructions
- Preheat your oven to 450°F (232°C).
- Lay the corn tortillas on a rimmed baking sheet and brush both sides lightly with oil.
- Bake the tortillas for about 10 minutes, flipping them halfway through.
- In a saucepan over medium heat, combine shredded rotisserie chicken, salsa, taco seasoning, drained corn, and black beans. Heat until warmed through, about 5 minutes.
- Remove tortillas from the oven, top with 1/2 cup of the chicken mixture, and sprinkle each with 1/4 cup of cheese. Bake for another 5 minutes until cheese is melted.
- Garnish with fresh cilantro and diced tomatoes. Serve immediately.
Notes
For a crunchier texture, reheat leftover tostadas in the oven. Customize with additional toppings as desired.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg