Easy Sheet Pan Cheese Chicken & Bean Tostadas
The crunch you’ve been craving! These Sheet Pan Loaded Chicken and Bean Tostadas feature golden-baked shells, seasoned refried beans, juicy chicken, bubbly Mexican cheese, and spicy jalapeños. Finished with a cool sour cream sauce and fresh cilantro for that perfect creamy-meets-crunchy bite. If you love tacos, you have to try this 30-minute twist!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 Tostadas
- Category: Appetizer, chicken, mexican
- Method: air fryer, oven
Ingredients
- 6 Tostada shells
- 16 ounces of refried beans (I season mine with 3/4 teaspoon cayenne and 1/2 teaspoon smoked paprika)
- 1 Baked Chicken Breast, sliced and chopped
- 1 1/2 cups Mexican shredded cheese blend
- 1 jalapeno, sliced
- Toppings: sour cream and cilantro
Instructions
- Preheat the oven to 400°F (204°C), rack in the middle.
- To each tostada shell, carefully spread out 2-3 heaping tablespoons of the refried beans all over the shell.
- Evenly, top each with the chopped chicken, cheese, and jalapenos.
- Place the assembled tostadas on a half-sheet pan and pop them into the oven, baking for ~10-15 minutes, or until the cheese is melted and the tostadas are toasted and warmed through.
- Remove from the oven, then immediately transfer them to a cooling rack for a minute.
- To serve, drizzle some sour cream sauce and cilantro.