Ingredients
Scale
- 8 corn tortillas
- 1 tablespoon cooking oil
- 1.5 cups cooked shredded chicken
- 8 ounces salsa
- 15 ounces black beans
- 2 cups shredded colby jack cheese
- Fresh cilantro leaves
- Tomatoes
Instructions
- Heat the cooking oil in a skillet over medium heat. Fry each corn tortilla for about 30 seconds per side until golden and crispy. Drain on paper towels.
- In a mixing bowl, combine shredded chicken with salsa and taco seasoning; mix until well combined.
- On each tortilla, layer the chicken mixture, black beans, canned corn, and shredded cheese.
- Arrange the assembled tostadas on a baking sheet and bake in a preheated oven at 400°F (200°C) for about 10 minutes or until cheese is melted.
- Garnish with fresh cilantro leaves and diced tomatoes before serving with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying/Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 45mg
Keywords: Feel free to swap out toppings based on your preferences or what you have available. For added crunch, consider adding sliced radishes or shredded lettuce.