Sheet Pan Chicken Tostadas
Quick & easy! Crunchy tostadas and refried black beans, both homemade with heart-healthy olive oil. Seasoned shredded chicken and melted cheese. Garnished with your favorite fresh toppings.
These Sheet Pan Chicken Tostadas are an easy weeknight dinner or crowd-pleasing party snack.
You won’t believe how easy it is to make crunchy tostada shells and refried beans with real ingredients. You’ll have dinner on the table in under 30 minutes and feel good about what you’re feeding your family.
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Simple Ingredients
- Corn Tortillas: This easy recipe calls for 12 standard-size (approximately 6-inches) corn tortillas. If making appetizers for a party, substitute 18 small “street taco” corn tortillas.
- Olive Oil: I love using this heart-healthy ingredient whenever I have the chance. In this recipe, you’ll use olive oil to crisp the tortillas into crunchy tostadas and to flavor the beans.
- Black Beans: After living in Guatemala for six months, where black beans are a near-daily staple, I’m partial to black beans. Feel free to substitute pinto beans. Use canned refried beans if you want a shortcut.
- Minced Garlic: adds flavor to these simple “refried” black beans.
- Chicken Broth: used to thin the beans before mashing. In a pinch, you can substitute water.
- Shredded Chicken Breast: It’s easy to make shredded chicken breast in bulk in your Crockpot and store it in your freezer for busy weeknight meals. Store-bought rotisserie chicken is also a quick and affordable option. You can substitute another protein, like browned ground beef, ground turkey, fish, or steak, if you prefer.
- Taco Seasoning: adds a slight kick to the chicken.
- Shredded Cheddar Cheese: or substitute your favorite cheese, such as Monterey Jack, a Mexican blend, or cotija cheese. For the latter, garnish with crumbles of cotija after baking.
- Garnishes: choose your favorite toppings: shredded lettuce, shredded red cabbage, avocado, guacamole, salsa, sour cream, diced onions, pickled onion, cilantro, diced tomato, and lime wedges.
Gluten-Free Ingredient Considerations
- Corn Tortillas are naturally gluten-free. Check your label to make sure your tortillas do not have wheat added. Many brands are labeled or certified gluten-free, like Guerrero or Mission.
- Beans are naturally gluten free, but can be cross-contaminated during production. If cross-contact is a concern, choose brands that are labeled gluten-free, such as Bush’s Black Beans.
- Chicken Broth sometimes contains gluten ingredients. I use Pacific Foods Chicken Broth, which is labeled gluten-free.
- Rotisserie Chicken can be injected or rubbed with gluten ingredients. If purchasing a ready-made rotisserie chicken, verify the ingredients. Costco rotisserie chicken is labeled gluten-free.
- Packaged Taco Seasoning often contains wheat. Make sure your taco seasoning is gluten-free. I typically use Riega Taco Seasoning.
Step-by-Step Instructions
Prep: Preheat the oven to 400°F and gather all ingredients.
Bake Tortillas: Use a pastry brush to lightly brush both sides of the corn tortillas with the 2 tablespoons of olive oil, then place them on two baking sheets. Each baking sheet should hold about six tortillas. Bake at 400°F for 10 minutes, rotating halfway through for even baking. The tortillas will be firm and will bake more once you add the beans, chicken, and cheese.
Make Easy “Refried Beans”: While the tortillas bake, heat the remaining olive oil in a pan over medium heat. Add the garlic and sauté for about 1 minute. Add the beans and broth, then increase the heat to medium-high. Stir and cook for 3 minutes, then remove from heat. Mash the beans with a potato masher or immersion blender until smooth.
Prepare Chicken: In a medium bowl, combine the shredded chicken with taco seasoning, stirring until evenly coated.
Assemble & Bake Tostadas: Spread a layer of refried beans on each baked tortilla, followed by the chicken mixture and shredded cheese. Bake the assembled tostadas at 400°F for 5 minutes, or until the cheese is melted and the toppings are heated through.
Garnish: Top the tostadas with your favorite garnishes, or set out the toppings family-style for everyone to personalize their own!
Sheet Pan Chicken Tostadas
Ingredients
- 12 corn tortillas approximately 6-inch
- 3 tbsp olive oil divided
- 1 16-oz can of black beans drained and rinsed (I use Bush's Black Beans.)
- 3 cloves garlic minced
- ½ cup chicken broth (I use Pacific Foods Chicken Broth.)
- 3 cups shredded chicken breast Homemade or rotisserie chicken (Costco rotisserie chicken is labeled gluten-free.)
- 1 tbsp taco seasoning (I use Riega Taco Seasoning.)
- 1½ cup shredded cheddar cheese (or substitute your favorite cheese)
- optional garnishes: shredded lettuce, shredded red cabbage, avocado, salsa, sour cream, diced onions, cilantro, diced tomato, lime wedges
Instructions
- Prep: Preheat oven to 400℉. Gather ingredients.
- Bake tortillas: Lightly brush both sides of the corn tortillas with the 2 tablespoons olive oil and place on 2 baking sheets (six tortillas should fit on each sheet). Bake for 10 minutes at 400℉ until firm (they will crisp more when baked after topping). Rotate halfway through for even cooking.
- Make easy "refried beans": Meanwhile, heat the remaining olive oil over medium heat. Add garlic and sauté for 1 minute. Add the beans and chicken broth. Raise heat to medium-high. Stir and cook for 3 minutes. Remove from heat and mash the beans with a potato masher or immersion blender.
- Prepare chicken: In a medium bowl, mix shredded chicken and taco seasoning until the chicken is evenly coated.
- Assemble & bake tostadas: Spread each tostada with the refried beans, chicken mixture, and shredded cheese. Bake for 5 minutes at 400℉ until the cheese is melted and the chicken is fully heated.
- Garnish: Top the tostadas with your preferred garnishes and serve, or set out toppings family-style!
Notes
- 12 6-Inch Tortillas => 18 Street Taco Corn Tortillas
- Black Beans => Pinto Beans
- Chicken Broth => Water
- Shredded Chicken => Ground Beef => Ground Turkey
