Description
These Crispy Chicken, Corn & Black Bean Tortilla Melts are a flavorful and easy-to-make dish perfect for a quick weeknight dinner or casual gathering. Crunchy baked corn tortillas topped with a savory mixture of shredded chicken, corn, black beans, and salsa, finished with melted Colby Jack cheese and fresh garnishes. Ready in just 25 minutes, they offer a satisfying blend of textures and Mexican-inspired flavors.
Ingredients
Scale
For the Tortillas
- 8 corn tortillas (6-inch size)
- 1 tbsp cooking oil
For the Filling
- 8.5 oz canned corn, drained
- 1 1/2 cups cooked chicken, shredded
- 8 oz salsa (store-bought or homemade)
- 2 tbsp taco seasoning mix
- 15 oz black beans, rinsed and drained
For Topping
- 2 cups shredded Colby Jack cheese
- Fresh cilantro leaves (for garnish)
- Diced tomatoes (for garnish)
Instructions
- Preheat the oven: Set your oven to 450°F (230°C) to get it hot enough for crisping the tortillas evenly.
- Prepare and bake tortillas: Arrange the tortillas on a rimmed baking sheet. Brush both sides lightly with cooking oil to ensure they crisp nicely. Bake for 10 minutes, flipping the tortillas halfway through; keep a close eye and check every 2–3 minutes towards the end to prevent burning. Remove once they’re crisp and golden.
- Make the filling: While tortillas bake, heat a medium saucepan over medium heat. Add the canned corn, shredded chicken, salsa, taco seasoning, and black beans. Stir frequently and cook for about 5 minutes until the mixture is hot and flavors meld.
- Assemble the tostadas: Spoon about 1/2 cup of the chicken mixture evenly onto each baked tortilla. Sprinkle 1/4 cup of shredded Colby Jack cheese over the top of each.
- Melt the cheese: Return the assembled tortillas to the oven and bake for an additional 5 minutes, or until the cheese has melted and is bubbly.
- Garnish and serve: Remove the tortilla melts from the oven, then top with fresh cilantro leaves and diced tomatoes for added freshness and color. Serve immediately while warm and crispy.
Notes
- Watch tortillas carefully when baking to avoid burning, as oven temperatures and tortilla thickness vary.
- Use leftover cooked chicken or rotisserie chicken to save prep time.
- Adjust taco seasoning according to your spice preference.
- For a vegetarian version, omit chicken and increase black beans or add sautéed vegetables.
- Serve with sour cream or guacamole for extra creaminess if desired.
