Description
Sheet Pan Chicken Tostadas are a quick and easy high-protein dinner perfect for weeknights. Featuring crispy tortillas topped with seasoned shredded chicken, refried and black beans, cheese, and customizable fresh toppings, this recipe offers a delicious and satisfying meal that is simple to prepare.
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 evenly on two baking sheets, leaving a bit of space between each. Bake for 5 minutes until slightly browned on the bottom. Remove from oven, flip tortillas, and set aside.
- Heat chicken mixture: In a large skillet over medium-high heat, combine the shredded chicken, taco seasoning, and water. Stir and heat the mixture for 4 to 5 minutes until warmed through and well coated with seasoning.
- Prepare bean mixture: In a medium bowl, mix 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. Then sprinkle 2 tablespoons of cheese over the chicken.
- Bake to melt cheese: Place the assembled tostadas back in the oven and bake for 5 to 7 minutes, or until the cheese has melted completely.
- Add toppings and serve: Remove the tostadas from the oven and garnish with desired toppings like shredded lettuce, diced tomatoes, green onions, jalapenos, avocado, and extra salsa. Serve warm.
Notes
- This recipe is quick and perfect for busy weeknights, taking only about 25 minutes total to prepare and cook.
- To make gluten-free, use corn tortillas labeled gluten-free and ensure taco seasoning contains no gluten.
- For dairy-free or vegan adaptations, choose dairy-free cheese substitutes and omit cheese if desired.
- Customize toppings to your preference for more freshness or heat, such as adding jalapenos or avocado.
- Leftover tostadas can be stored in an airtight container and reheated in the oven for best texture.
Nutrition
- Serving Size: 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
