Description
This Easy Chicken Tostadas with Black Beans recipe offers a delicious and straightforward way to enjoy a Mexican-inspired meal. Tender chicken breasts are seasoned and baked with salsa, then combined with black beans and corn for a flavorful topping served on crispy baked corn tortillas. Topped with melted cheese and your favorite fresh toppings like avocado, sour cream, and cilantro, these tostadas make for a perfect quick dinner or casual gathering meal.
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)
Toppings and Filling
- 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
Instructions
- Prepare the 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 chicken: Remove chicken from the oven and chop or shred the chicken and salsa mixture. Set aside for later use.
- Prepare 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 tortillas: 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.
- Cook filling: 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 tostadas: 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, easy Mexican recipe, baked tortillas, shredded chicken, salsa, corn, cheese tostadas