Baked Chicken Tostadas are super easy to make, and full of the good stuff. Fire roasted corn, slow cooker shredded chicken, black beans, salsa and plenty of flavor make this a weeknight dinner you’ll put on regular rotation.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 8tostadas
Ingredients
For the Corn and Black Bean Salsa:
3tablespoonsbalsamic vinegar
1tablespoonolive oil
½teaspoonsalt
½teaspoonsugar
½teaspoonground black pepper
½teaspoonground cumin
2tablespoonschopped fresh cilantro
115 ounce can black beans, rinsed and drained
115 ounce can fire roasted corn, drained
1red pepper; diced
1jalapeno; seeded and diced
2green onionssliced
For the Tostadas:
8 6-inchflour tortilla
2cupsshredded lettuce
2cupsshredded cooked chicken
1cupshredded cheese
salsa
sour cream
diced tomatoes
Instructions
For the Corn and Black Bean Salsa
In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, and cumin.
In a medium bowl, stir together black beans, red pepper, jalapeno, green onions and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover and refrigerate.
For the Baked Chicken Tostadas
Preheat oven to 375°F. Place tortillas on a large baking sheet and bake in preheated oven for 8-10 minutes or until golden and crisp.
Top tortillas with shredded lettuce, chicken, cheese, corn and black bean salsa and any other garnish options that you love. Serve immediately.
Notes
You can use rotisserie chicken or Katie's Mexican Crockpot Chicken recipe.