Servings: 12 small tostadas 1x
Scale
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 or fajita 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, and/or salsa
Instructions
- Preheat the oven to 350°F. Among two baking sheets, lay out the tortillas in an even layer, leaving a little space between each one. Bake for 5 minutes or until slightly brown on bottom. Remove from the oven and flip the tortillas over; set aside.
- In a large skillet over medium-high heat, place the cooked shredded chicken, taco seasoning, and the water. Heat and stir until the chicken mixture is warmed and well coated with the seasoning, 4 to 5 minutes.
- In a medium bowl, combine the refried beans, black beans, and salsa.
- To the half-baked tortillas, evenly spread 2 tablespoons of the refried bean mixture over each one. Next, top each with 2 tablespoons of the chicken taco mixture. Finally, top each with 2 tablespoons of the cheese.
- Bake until the cheese is melted, 5 to 7 minutes. Remove from the oven and top with desired toppings and garnishes, such as shredded lettuce and tomatoes.
Notes
For dairy free, use a vegan shredded cheese or omit the cheese.
For gluten free, use corn tortillas or gluten-free flour tortillas.
Nutrition Information
- Serving Size: Per 2 tostadas
- Calories: 327
- Fat: 12 g
- (Sat Fat: 5 g)
- Sodium: 853 mg
- Carbohydrate: 31 g
- (Fiber: 5 g
- Sugar: 2 g)
- Protein: 26 g
- Cholesterol: 56 mg