Easy Chicken Tostadas

8 servings


10 minutes

active time

20 minutes

total time


8 corn tortillas ((6 inch))

1 tablespoon vegetable oil

8 ½ ounces corn (drained) *optional

1 1/2 cups shredded cooked chicken ((see more about using cooked chicken))

8 ounces salsa ((see my salsa recommendation))

2 tablespoons taco seasoning (storebought or homemade) ( 1T chili powder + 1/4tbs cumin) *or less

15 ounces black beans (drained and rinsed) *less

2 cups colby jack cheese (shredded) *or Monterey Jack

fresh cilantro



Preheat your oven to 450 degrees. Lay the tortillas on a rimmed baking sheet. Brush the tortillas with the canola oil. Thick enough so that the whole side is shiney, but not so thick that you can see pools of oil. Flip them and brush the other sides. Bake for 10 minutes, (shorten) *8 -10 minutes flipping the tortillas half way through and rotating the pan. (Because ovens and baking pans vary, check on the tortillas every 2 to 3 minutes to ensure they do not burn. Keep in mind that while I would not use flour tortillas here, if you do, they will need less time.)

While the tortillas are cooking, in a medium to large sauce pan, combine chicken, salsa, taco seasoning, corn, and black beans over medium heat. Cooking, stirring occasionally, until it is cooked through. About 5 minutes.

Add 1/2 a cup of the mixture to the top of each tortilla. Top with 1/4 a cup of cheese each, and place back in the oven for 5 minutes or until the cheese is compltely melted.

Top with cilantro and diced tomatoes.




Sour Cream


Serving Size

1 tostada


289 kcal

Total Fat

12 g

Saturated Fat

7 g

Unsaturated Fat

3 g

Trans Fat



52 mg


834 mg

Total Carbohydrate

28 g

Dietary Fiber

5 g

Total Sugars

5 g


15 g

8 servings


10 minutes

active time

20 minutes

total time
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