Chicken Tostada with Corn, Pickled Jalapenos and Black Beans

Save Recipe
  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings
Share This Recipe


Cooking spray

4 (6-inch) corn tortillas

4 cups shredded lettuce

4 cooked chicken breast halves, cut into 1-inch pieces

1 tomato, diced

1 cup frozen corn kernels, thawed

1 can black beans, rinsed and drained

1/4 cup diced pickled jalapenos

Chopped fresh cilantro leaves, to garnish

Cilantro-Lime Vinaigrette, recipe follows

Cilantro-Lime Vinaigrette:

1/3 cup chicken broth

2 tablespoons olive oil

2 teaspoons honey mustard

1 teaspoon lime zest

2 tablespoons fresh lime juice

2 tablespoons fresh cilantro leaves, finely chopped

Salt and ground black pepper


  1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  2. Arrange tortillas on prepared baking sheet and spray tortillas with cooking spray. Brush in cooking spray to coat. Bake 5 to 6 minutes, until golden brown. Transfer tortillas to individual plates and top with lettuce, chicken, tomatoes, corn, black beans, and jalapenos. Sprinkle cilantro over top to garnish, if desired. Drizzle with Cilantro-Lime Vinaigrette.

Cilantro-Lime Vinaigrette:

  1. In a container or jar, place chicken broth, olive oil, honey mustard, lime zest, lime juice, cilantro, salt and pepper. Cover with lid. Shake to combine. To serve, drizzle over Chicken Tostada.
Refried Black Beans
Gabriela Cámara

Refried Black Beans

7m Easy 97%
Crispy Chicken with Corn and Sausage
19m Easy 98%
Crispy Baked Chicken Wings
25m Easy 100%
Chicken Green Enchiladas
23m Intermediate 99%