Ingredients
8 corn tortillas (6 inch)
1 tablespoon vegetable oil
8.5 ounces corn, drained
1 1/2 cups shredded cooked chicken
8 ounces salsa
2 tablespoons taco seasoning (store-bought or homemade)
15 ounces black beans, drained and rinsed
2 cups Colby Jack cheese, shredded
Fresh cilantro, for garnish
Tomatoes, diced, for garnish
Directions
Preheat your oven to 400°F (200°C). Lightly brush both sides of the corn tortillas with vegetable oil and place them on a baking sheet. Bake for 8-10 minutes, flipping halfway through, until they are crispy.
In a skillet over medium heat, combine the shredded chicken, salsa, and taco seasoning. Stir and cook until heated through, about 5 minutes.
Spread the drained black beans and corn evenly over the baked tostada shells.
Top with the seasoned chicken mixture and sprinkle shredded Colby Jack cheese over each tostada.
Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted.
Garnish with fresh cilantro and diced tomatoes before serving.
Servings: 4
