Ingredients
Scale
- 8 corn tortillas (6-inch size)
- 1 tablespoon cooking oil
- 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)
- 2 cups shredded colby jack cheese
- Fresh cilantro leaves
- Tomatoes
Instructions
- Preheat oven to 450°F. Brush tortillas with oil and bake for 10 minutes, flipping halfway.
- In a saucepan, combine chicken, salsa, taco seasoning, corn, and black beans. Cook for 5 minutes until heated.
- Top baked tortillas with chicken mixture and cheese. Bake for 5 more minutes until cheese melts.
- Garnish with cilantro and tomatoes. Serve immediately.
Notes
- Flour tortillas may require less baking time.
- Check tortillas frequently to prevent burning.
- Adjust taco seasoning to taste.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 tostada
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg