Chicken and Veggie Baked Tostadas

5 from 2 votes

Perfectly crisped, oven-baked tortillas make the perfect base for these Chicken and Veggie Baked Tostadas. A quick and wholesome meal!

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: American, Mexican

Servings: tostadas

Calories: 313kcal

1 zucchini diced (about 1½ cups)
½ small yellow onion, thinly sliced and cut into approximately 1- to 2-inch pieces
1 small red bell pepper, diced (about 1 cup)
1 jalapeno, seeded and diced
2 tablespoons olive oil, divided
16 ounces black or traditional refried beans
½ cup frozen corn (no need to thaw)
1 teaspoon Homemade Taco Seasoning Mix
3 cups finely shredded rotisserie chicken breast
½ lime
4 tablespoons vegetable oil
8 corn tortillas

Preheat oven to 450 degrees F. Line two baking sheets with foil.
Place zucchini, onion, bell pepper, and jalapeno in a bowl and toss with 1 tablespoon olive oil (reserve remaining oil). Set aside.
Place refried beans in a saucepan and warm over MEDIUM-LOW heat.
Add the remaining 1 tablespoon olive oil to a 12-inch non-stick pan and place over MEDIUM heat. Add veggie mixture and sauté for 2 to 3 minutes, or until just barely fork tender, and then add frozen corn and Taco Seasoning Mix. Add chicken and cook, stirring, just until chicken is warmed through and veggies are fork tender. Squeeze lime juice from ½ a lime into the pan, remove from heat and toss. Set aside.
Place 4 corn tortillas on each baking sheet, offsetting them so they don't touch. Add vegetable oil to a small dish. Use pastry brush to lightly coat both sides of tortillas with vegetable oil. Bake in preheated oven for 5 minutes then flip the tortillas and bake for another 3 to 4 minutes or until golden brown and toasted. Don't be tempted to cook too long. Tortillas will continue to crisp up a bit after they come out of the oven.
Top tortillas with a layer of warmed refried beans and top with a little of the chicken and veggie mixture. Garnish the tostadas with the toppings of your choice.