Description
This Sheet Pan Chicken Tostadas recipe offers a quick and easy high-protein weeknight dinner featuring lightly baked tortillas topped with seasoned shredded chicken, beans, cheese, and customizable fresh toppings. Perfect for a crowd and easily adaptable to gluten-free or dairy-free diets.
Ingredients
Scale
Tortillas and Beans
- 12 street taco-size tortillas (use flour tortillas or soft corn tortillas)
- 1 ½ cups store-bought or homemade refried beans
- ¾ cups black beans, drained and rinsed
- ½ cup salsa of choice
Chicken Mixture
- 1 lb cooked, shredded chicken breast
- 1 packet taco seasoning (or 3 tablespoons homemade taco seasoning)
- ½ cup water
Cheese and Toppings
- 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, and/or salsa
Instructions
- Preheat and Toast Tortillas: Preheat the oven to 350°F. Arrange the tortillas in an even layer on two baking sheets, leaving space between each. Bake for 5 minutes or until slightly browned on the bottom. Remove from oven and flip tortillas over; set aside.
- Prepare Chicken Mixture: In a large skillet over medium-high heat, combine the cooked shredded chicken, taco seasoning, and water. Stir and heat for 4 to 5 minutes until the chicken is warmed through and well coated with seasoning.
- Mix Bean Spread: In a medium bowl, combine the refried beans, black beans, and salsa until well mixed.
- Assemble Tostadas: Spread 2 tablespoons of the bean mixture evenly over each half-baked tortilla. Top each with 2 tablespoons of the chicken mixture, then sprinkle 2 tablespoons of cheese on top.
- Bake to Melt Cheese: Return the assembled tostadas to the oven and bake for 5 to 7 minutes until the cheese is melted and bubbly.
- Add Toppings and Serve: Remove from oven and top with desired fresh toppings such as shredded lettuce, diced tomatoes, sliced green onions, jalapeno slices, avocado, or extra salsa before serving.
Notes
- This recipe is perfect for a quick, high-protein weeknight dinner that kids and adults enjoy alike.
- You can easily customize the tostadas with your favorite toppings or adapt them for gluten-free and dairy-free diets.
- Using soft corn tortillas or gluten-free tortillas will make the dish gluten-free.
- For a dairy-free version, substitute cheese with a plant-based cheese alternative or omit it altogether.
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
