Description
Mini Sheet Pan Tostadas are a quick and easy recipe perfect for a delicious meal or snack.
Ingredients
Scale
- 1 cup refried beans
- 1 cup shredded cooked chicken (or canned black beans for a vegetarian option)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1/2 cup sliced black olives
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
- 1 teaspoon taco seasoning
- 12 mini corn tortillas
- Olive oil spray
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper for easy cleanup.
- Arrange the mini corn tortillas on the sheet pan in a single layer. Lightly spray them with olive oil and season with salt and pepper. Bake for 5-7 minutes until they are crispy and slightly golden.
- Remove the tortillas from the oven and spread a layer of refried beans on each one. Top with shredded chicken (or black beans) and sprinkle with taco seasoning.
- Evenly distribute the shredded cheese over the top of each tostada. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, top each tostada with diced tomatoes, shredded lettuce, sliced black olives, and chopped cilantro.
- Drizzle sour cream over the top before serving.
Notes
- For a spicier kick, add sliced jalapeños or a sprinkle of crushed red pepper flakes before baking.
- Customize the toppings by adding avocado slices, corn, or your favorite salsa for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg