Description
This Sheet Pan Chicken Tostadas recipe offers a quick and easy high-protein weeknight dinner loved by both kids and adults. Using cooked shredded chicken seasoned with taco spices, refried and black beans, and melted cheese atop lightly baked tortillas, these tostadas are customizable with toppings like lettuce, tomatoes, and avocado. Perfectly crispy, cheesy, and flavorful, they can be adapted to be gluten-free or dairy-free as needed.
Ingredients
Scale
Main Ingredients
- 12 street taco-size tortillas (use flour tortillas or soft corn tortillas)
- 1 lb cooked, shredded chicken breast
- 1 packet taco seasoning (or 3 tablespoons homemade taco seasoning)
- ½ cup water
- 1 ½ cups store-bought or homemade refried beans
- ¾ cups black beans, drained and rinsed
- ½ cup salsa of choice
- 1 ½ cups shredded cheddar, Mexican-style, queso fresco, or cotija cheese
Optional Toppings
- Shredded romaine lettuce or iceberg lettuce
- Diced tomatoes
- Sliced green onions
- Jalapeno slices
- Diced avocado
- Salsa
Instructions
- Preheat and bake tortillas: Preheat the oven to 350°F. Arrange the tortillas in an even layer on two baking sheets, leaving a little space between each. Bake for 5 minutes or until slightly browned on the bottom. Remove from the oven and flip each tortilla over; set aside.
- Prepare chicken mixture: In a large skillet over medium-high heat, combine the cooked shredded chicken, taco seasoning, and water. Heat and stir for 4 to 5 minutes until the chicken is warmed through and coated evenly with the seasoning.
- Mix beans and salsa: In a medium bowl, stir together the refried beans, black beans, and salsa until well combined.
- Assemble tostadas: Spread 2 tablespoons of the refried bean mixture evenly over each half-baked tortilla. Top each with 2 tablespoons of the seasoned chicken mixture, followed by 2 tablespoons of the shredded cheese.
- Bake again: Place the assembled tostadas back in the oven and bake for 5 to 7 minutes until the cheese is melted and bubbly.
- Add toppings and serve: Remove from the oven and garnish the tostadas with your choice of shredded lettuce, diced tomatoes, sliced green onions, jalapeno slices, diced avocado, and additional salsa before serving.
Notes
- To make gluten-free tostadas, use corn tortillas verified gluten-free.
- For a dairy-free version, substitute cheese with a vegan cheese alternative or omit entirely.
- Customize the toppings to suit your taste preferences or dietary needs.
- These tostadas are best served warm immediately after baking for the best texture.
- Leftovers can be stored in the refrigerator and reheated in the oven to maintain crispiness.
Nutrition
- Serving Size: Per 2 tostadas
- Calories: 327 calories
- Sugar: 2 g
- Sodium: 853 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 56 mg
