Easy Sheet Pan Chicken Tostadas for a Flavor-Packed Dinner

Enjoy Easy Sheet Pan Chicken Tostadas, a versatile and customizable dinner option that's both quick and satisfying.

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Prep Time 10

Cook Time 20

Cooling Time 15

Total Time 45

Servings: 4 tostadas

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tostadas

8 pieces Corn Tortillas Use for a gluten-free option.
2 cups Shredded Chicken Store-bought or homemade.
2 tablespoons Taco Seasoning Adjust heat and flavors as desired.
1 cup Refried Beans Can substitute with black beans.

For the Toppings

1 cup Black Beans Canned and rinsed.
1 cup Salsa Adjust amount based on desired spiciness.
1 cup Shredded Cheese Can use dairy-free cheese.
2 cups Fresh Garnishes (lettuce, tomatoes, avocado, jalapeños) Customize to your liking.

Equipment

Oven
baking sheets
skillet
Mixing Bowl

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and arrange corn tortillas on baking sheets.
Bake tortillas for about 5 minutes until lightly golden.
In a skillet, heat shredded chicken with taco seasoning and a splash of water for 4-5 minutes.
Mix refried beans, rinsed black beans, and salsa in a bowl until well combined.
Spread the bean mixture on each baked tortilla, top with chicken, then sprinkle with cheese.
Return tostadas to the oven for 5-7 minutes until cheese is melted.
Add fresh garnishes before serving and enjoy!

Nutrition

Serving: 1tostadaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 800mgPotassium: 500mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze chicken and beans for longer storage. Reheat in the oven to restore crispiness.

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