Description
These Mini Sheet Pan Tostadas are a delightful twist on traditional tostadas, featuring street taco-sized corn tortillas topped with refried beans, shredded chicken, cheese, and garnishes. Perfect for a quick and tasty meal!
Ingredients
Units
Scale
Corn Tortillas:
- 12 street taco size corn tortillas, approximately 4-inch
Oil:
- 3 tablespoons vegetable or canola oil, or as needed
Refried Beans:
- 16 ounce can traditional refried beans (just shy of 1 can)
Chicken:
- 2 cups shredded rotisserie chicken breast meat
Cheese:
- 2 cups shredded cheese, sharp cheddar, Monterey Jack
Garnish:
- 1/3 cup sour cream, or as needed
- 1/4 cup finely diced red onion, or as needed
- 1/4 cup chopped or torn cilantro leaves, or as needed
- 6 cherry or grape tomatoes, chopped into small pieces
- Hot sauce, e.g., Cholula
Instructions
- Preheat and Prepare: Line a large baking sheet with foil and preheat oven to 450°F.
- Oil and Bake Tortillas: Brush tortillas with oil, bake for 9-10 minutes until firmed up but not overly browned.
- Assemble Tostadas: Spread refried beans on tortillas, top with chicken and cheese. Bake for 5-6 minutes until heated through.
- Garnish and Serve: Top each tostada with sour cream, onion, tomato, and cilantro. Serve with hot sauce.
Notes
- Feel free to customize the toppings with your favorite ingredients.
- These tostadas are best served fresh and hot.
Nutrition
- Serving Size: 1 mini tostada
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
