Ingredients
Equipment
Method
- Preheat your oven to 450°F. Lay the corn tortillas on a rimmed baking sheet.
- Brush both sides of each tortilla with cooking oil, ensuring a thin, even coat so the entire surface appears shiny without pooling.
- Bake the tortillas for 10 minutes, flipping them halfway through and rotating the pan for even cooking. Check every 2-3 minutes toward the end to prevent burning. Look for lightly browned edges and firm centers.
- While the tortillas are baking, place a medium to large saucepan over medium heat. Combine the shredded chicken, salsa, taco seasoning, corn, and black beans.
- Cook the chicken mixture, stirring occasionally, until heated through, about 5 minutes.
- Once the tortillas are baked and crispy, remove them from the oven. Add 1/2 cup of the chicken mixture to the top of each tortilla.
- Top each tortilla with 1/4 cup of shredded Colby Jack cheese, distributing evenly.
- Place the loaded tortillas back in the oven and bake for an additional 5 minutes, or until the cheese is completely melted and bubbly.
- Remove from the oven and immediately top with fresh cilantro leaves and diced tomatoes.
- Serve immediately with lime wedges while the tortillas are still crispy and enjoy!
Notes
Corn tortillas get much crispier than flour tortillas, don't substitute. Always rinse and drain canned black beans before using. For homemade taco seasoning, mix 1 tsp each chili powder and cumin, plus 1/2 tsp each paprika, garlic powder, and onion powder. Don't overload tostadas, serve extra salsa on the side instead. Store components separately to maintain crispiness. Tortillas are best within 24 hours even when stored properly.
