Name: Mini Sheet Pan Tostadas with Chicken, Beans, and Fresh Toppings Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 12 street taco size corn tortillas (approximately 4-inch); 3 tablespoons vegetable or canola oil (or as needed); 16 ounce can traditional refried beans (just shy of 1 can); 2 cups shredded rotisserie chicken breast meat; 2 cups shredded cheese (sharp cheddar, Monterey Jack); ⅓ cup sour cream (or as needed); ¼ cup finely diced red onion (or as needed); ¼ cup chopped or torn cilantro leaves (or as needed); 6 cherry or grape tomatoes (chopped into small pieces); Hot sauce (such as Cholula), for serving

Ingredients

12 street taco size corn tortillas (approximately 4-inch)

3 tablespoons vegetable or canola oil (or as needed)

16 ounce can traditional refried beans (just shy of 1 can)

2 cups shredded rotisserie chicken breast meat

2 cups shredded cheese (sharp cheddar, Monterey Jack)

⅓ cup sour cream (or as needed)

¼ cup finely diced red onion (or as needed)

¼ cup chopped or torn cilantro leaves (or as needed)

6 cherry or grape tomatoes (chopped into small pieces)

Hot sauce (such as Cholula), for serving

Instructions

Step 1: Line a large baking sheet with foil for easy cleanup. Preheat oven to 450 degrees F.

Step 2: Brush both sides of the tortillas with oil and place them close together on the prepared baking sheet. Bake for 9 to 10 minutes, until they firm up but are not overly browned or crispy. They will crisp more while resting and during the second bake.

Step 3: Remove the baking sheet and let the tortillas rest for about 5 minutes until cool enough to handle.

Step 4: Flip the tortillas over and spread each one with refried beans. Top with shredded chicken and cheese. Return to the oven and bake for an additional 5 to 6 minutes, until the beans and chicken are heated through and the cheese melts.

Step 5: Garnish each tostada with about 1 teaspoon of sour cream, a little diced onion, two pieces of cherry tomato pressed into the sour cream, and some cilantro. Serve with hot sauce on the side.

Tips & Variations

For extra crispiness, broil the tostadas for an additional 1-2 minutes after baking, watching carefully to avoid burning.

Substitute shredded cooked beef or black beans for chicken to mix up the protein.

Add sliced jalapeños or a squeeze of lime for extra flavor and heat.

If preferred, use vegan cheese and dairy-free sour cream for a plant-based option.

FAQs

Can I use flour tortillas instead of corn tortillas?

Corn tortillas are best for this recipe because they crisp up nicely and hold toppings well. Flour tortillas tend to stay softer and might not become as crispy in the oven.

How do I make the tostadas ahead of time?

You can prepare the beans, chicken, and toppings in advance, but assemble and bake the tostadas just before serving to keep the tortillas from becoming soggy.