Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 450°F (232°C). Brush both sides of the corn tortillas with canola oil and arrange them on a baking sheet. Bake for about 10 minutes, flipping halfway through, until golden and crisp.
- In a medium saucepan, heat shredded rotisserie chicken over medium flame. Sprinkle in the taco seasoning, add drained black beans, and corn. Stir and heat for about 5 minutes.
- Once tortillas are crispy, remove from oven. Top each tortilla with about 1/2 cup of the chicken mixture and sprinkle with approximately 1/4 cup of shredded cheese.
- Return topped tostadas to the oven for 5 minutes, or until cheese is melted and bubbly.
- Remove from oven, let cool briefly, and garnish with fresh cilantro and diced tomatoes. Serve immediately for the best texture.
Nutrition
Notes
Enjoy with lime wedges or your favorite salsa for an extra kick. Assemble and serve immediately for the best experience.
