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Mini Sheet Pan Tostadas: The Ultimate Easy & Flavor-Packed Meal

Mini Sheet Pan Tostadas

These crispy mini chicken tostadas are a quick and delicious meal or party snack, ready in just 30 minutes! Made with baked street taco tortillas, refried beans, shredded chicken, melted cheese, and fresh toppings, they’re packed with flavor and perfect for sharing.

Ingredients

Scale
  • 12 street taco-size corn tortillas (about 4-inch)
  • 3 tablespoons vegetable or canola oil (or as needed)
  • 16 oz can traditional refried beans (just under 1 can used)
  • 2 cups shredded rotisserie chicken breast
  • 2 cups shredded cheese (sharp cheddar, Monterey Jack, or a blend)

For Garnish:

  • ⅓ cup sour cream (or as needed)
  • ¼ cup finely diced red onion (or as needed)
  • ¼ cup chopped cilantro
  • 6 cherry or grape tomatoes, chopped
  • Hot sauce (like Cholula)

Instructions

  1. Preheat oven to 450°F (230°C). Line a large baking sheet with foil for easy cleanup.
  2. Brush both sides of each tortilla lightly with oil and arrange them on the baking sheet (they can be close together as they’ll shrink slightly).
  3. Bake for 9–10 minutes until firm but not overly crisp (they’ll crisp up more later).
  4. Remove from oven and let cool for 5 minutes until easy to handle.
  5. Flip tortillas, then spread each with refried beans, top with chicken, and sprinkle with cheese.
  6. Return to oven and bake for 5–6 minutes until cheese melts and filling is heated through.
  7. Top each tostada with:
    • A small dollop of sour cream
    • A sprinkle of diced onion
    • A few pieces of tomato
    • A pinch of cilantro
    • A dash of hot sauce
  8. Serve immediately and enjoy!

Notes

  • For extra crispiness, lightly spray the tortillas with oil before baking.
  • Swap refried beans with black beans for a different texture.
  • Use pre-shredded rotisserie chicken for a time-saving shortcut.
  • Customize toppings with avocado, jalapeños, or lime crema.

Nutrition