Ingredients
Corn Tortillas:
- 8 corn tortillas (6-inch size)
Cooking Oil:
- 1 tablespoon cooking oil
Chicken Mixture:
- 8.5 ounces canned corn (drained)
- 1 1/2 cups cooked chicken, shredded
- 8 ounces salsa (store-bought or homemade)
- 2 tablespoons taco seasoning mix
- 15 ounces black beans (rinsed and drained)
Cheese and Garnish:
- 2 cups shredded colby jack cheese
- Fresh cilantro leaves
- Tomatoes
Instructions
- Prepare and Bake the Tortillas
Preheat your oven to 450 degrees Fahrenheit. Lay the tortillas on a rimmed baking sheet. Brush with oil and bake for 10 minutes.
- Cook the Chicken Mixture
Cook chicken, salsa, corn, black beans, and taco seasoning in a saucepan until heated through.
- Assemble and Melt Cheese
Top baked tortillas with chicken mixture and cheese. Bake until cheese is melted.
- Garnish and Serve
Top with cilantro leaves and tomatoes. Serve hot.
Notes
- If using flour tortillas, adjust baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tostada
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg
