Baked Chicken Tostadas
Baked Chicken Tostadas are super easy to make, and full of the good stuff. Fire roasted corn, slow cooker shredded chicken, black beans, salsa and plenty of flavor make this a weeknight dinner you’ll put on regular rotation.
Servings 8 tostadas
Ingredients
For the Corn and Black Bean Salsa:
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- 1 15 ounce can black beans, rinsed and drained
- 1 15 ounce can fire roasted corn, drained
- 1 red pepper; diced
- 1 jalapeno; seeded and diced
- 2 green onions sliced
For the Tostadas:
- 8 6- inch flour tortilla
- 2 cups shredded lettuce
- 2 cups shredded cooked chicken
- 1 cup shredded cheese
- salsa
- sour cream
- diced tomatoes
Instructions
For the Corn and Black Bean Salsa
- In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, and cumin.
- In a medium bowl, stir together black beans, red pepper, jalapeno, green onions and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover and refrigerate.
For the Baked Chicken Tostadas
- Preheat oven to 375°F. Place tortillas on a large baking sheet and bake in preheated oven for 8-10 minutes or until golden and crisp.
- Top tortillas with shredded lettuce, chicken, cheese, corn and black bean salsa and any other garnish options that you love. Serve immediately.
Notes
You can use rotisserie chicken or Katie's Mexican Crockpot Chicken recipe.