Description
These Sheet Pan Chicken Tostadas are a quick and delicious weeknight meal featuring crispy tortillas topped with seasoned shredded chicken, refried beans, black beans, salsa, and melted cheese. Perfectly customizable with your favorite toppings like lettuce, tomatoes, avocado, and jalapenos, this recipe is ideal for a high-protein, family-friendly dinner that can easily be made gluten-free or dairy-free to suit dietary needs.
Ingredients
Scale
Base
- 12 street taco-size tortillas (use flour tortillas or soft corn tortillas)
Chicken Filling
- 1 lb cooked, shredded chicken breast
- 1 packet taco seasoning (or 3 tablespoons homemade taco seasoning)
- ½ cup water
Bean Mixture
- 1 ½ cups store-bought or homemade refried beans
- ¾ cups black beans, drained and rinsed
- ½ cup salsa of choice
Cheese
- 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 Toast Tortillas: Preheat your oven to 350°F. Spread the tortillas evenly across two baking sheets, leaving a little space between each. Bake for 5 minutes or until the bottoms of the tortillas are slightly browned. Remove from the oven, carefully flip each tortilla over, and set aside.
- Prepare Chicken Mixture: Place the shredded cooked chicken, taco seasoning, and water into a large skillet over medium-high heat. Stir and heat the mixture until the chicken is fully warmed and well coated with the seasoning, about 4 to 5 minutes.
- Combine 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 bean mixture evenly over each half-baked tortilla. Top each with 2 tablespoons of the seasoned chicken mixture, followed by 2 tablespoons of shredded cheese.
- Bake to Melt Cheese: Return the assembled tortillas to the oven and bake for 5 to 7 minutes or until the cheese is melted and bubbly.
- Add Toppings and Serve: Remove the tostadas from the oven and garnish with your choice of toppings like shredded lettuce, diced tomatoes, sliced green onions, jalapenos, avocado, and extra salsa. Serve immediately.
Notes
- These sheet pan chicken tostadas are a quick, easy, high-protein weeknight dinner enjoyed by both kids and adults.
- Feel free to customize with your favorite toppings to suit your taste preferences.
- The recipe can be made gluten-free by using corn tortillas and dairy-free by selecting a suitable cheese or omitting cheese.
- Leftover tostadas can be stored in an airtight container and reheated in the oven for best results.
Nutrition
- Serving Size: Per 2 tostadas
- Calories: 327
- 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
