Name: Mini Sheet Pan Tostadas with Chicken, Beans, and Fresh Toppings Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 12 street taco size corn tortillas (approximately 4-inch); 3 tablespoons vegetable or canola oil (or as needed); 16 ounce can traditional refried beans (just shy of 1 can used); 2 cups shredded rotisserie chicken breast meat; 2 cups shredded cheese (sharp cheddar and Monterey Jack); ⅓ cup sour cream (or as needed); ¼ cup finely diced red onion (or as needed); ¼ cup chopped or torn cilantro leaves (or as needed); 6 cherry or grape tomatoes (chopped into small pieces); Hot sauce (Cholula recommended)

Introduction

Mini Sheet Pan Tostadas are a fun and easy way to enjoy a classic Mexican favorite with less fuss. Ready in just 30 minutes, these bite-sized tostadas are perfect for gatherings or a quick snack. Crispy tortillas topped with savory beans, chicken, melted cheese, and fresh garnishes make every bite delicious.

Twelve small round tostadas sit arranged in a 3x4 grid on a metal baking tray covered with shiny aluminum foil. Each tostada has three main layers: a base crispy golden-brown tortilla, topped with shredded light-colored chicken, then covered with melted shredded orange cheese. On top of the cheese are small dollops of white sour cream, scattered diced red tomatoes, finely chopped purple onions, and fresh green cilantro leaves. The tray is placed on a white marbled surface with some extra diced tomatoes, onions, and cilantro around it. A white cloth with a red stripe lies partially under the tray on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 street taco size corn tortillas (approximately 4-inch)

3 tablespoons vegetable or canola oil (or as needed)

16 ounce can traditional refried beans (just shy of 1 can used)

2 cups shredded rotisserie chicken breast meat

2 cups shredded cheese (sharp cheddar, Monterey Jack)

⅓ cup sour cream (or as needed)

¼ cup finely diced red onion (or as needed)

¼ cup chopped or torn cilantro leaves (or as needed)

6 cherry or grape tomatoes (chopped into small pieces)

hot sauce (such as Cholula), to serve

Instructions

Step 1: Line a large baking sheet with foil for easy cleanup and preheat the oven to 450 degrees F.

Step 2: Brush both sides of each tortilla with oil and arrange them close together on the prepared baking sheet. Bake for 9 to 10 minutes, until firm but not fully crisp. They will crisp further after cooling and a second bake.

Step 3: Remove the tortillas from the oven and let them rest for about 5 minutes until cool enough to handle.

Step 4: Flip each tortilla over. Spread a layer of refried beans, then top with shredded chicken and cheese. Return to the oven and bake for 5 to 6 minutes until warmed through and the cheese has melted.

Step 5: Finish by adding a small dollop of sour cream, a little diced red onion, two pieces of cherry tomato placed in the sour cream, and some chopped cilantro on each tostada. Serve with hot sauce on the side.

Tips & Variations

For extra crispiness, bake the tortillas a bit longer in the first step but watch carefully to avoid burning.

Swap the chicken for cooked ground beef, turkey, or black beans for a vegetarian version.

Add sliced avocado or a squeeze of lime for additional freshness.

Use a blend of cheeses like cotija or queso fresco for an authentic touch.

FAQs

Can I prepare these tostadas ahead of time?

You can pre-bake the tortillas and keep them wrapped at room temperature for a few hours. Assemble and bake the toppings just before serving to keep everything fresh and crispy.

What can I use if I don’t have refried beans?

You can mash cooked pinto or black beans with a little olive oil, salt, and cumin as a quick homemade substitute. Hummus can also work for a different flavor twist.