Description

These Crispy Chicken, Corn & Black Bean Tortilla Melts are a quick and flavorful weeknight meal featuring crispy baked corn tortillas topped with a savory mixture of shredded chicken, corn, black beans, and salsa, all melted under a blanket of colby jack cheese. Garnished with fresh cilantro and diced tomatoes, they offer a satisfying Tex-Mex inspired dish that’s easy to assemble and perfect for any occasion.

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

Toppings

2 cups shredded colby jack cheese
Fresh cilantro leaves (for garnish)
Diced tomatoes (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for baking the tortillas and melting the cheese toppings.
Prepare Tortillas: Place the corn tortillas on a rimmed baking sheet and brush both sides lightly with cooking oil. This will help them crisp up nicely in the oven.
Bake Tortillas: Bake the oiled tortillas for 10 minutes, flipping them halfway through the baking time. Keep a close eye on them, checking every 2–3 minutes to prevent burning. Remove when they are crisp and golden.
Make the Filling: While the tortillas bake, heat a medium saucepan over medium heat. Add the drained corn, shredded chicken, salsa, taco seasoning, and rinsed black beans. Stir well and cook for about 5 minutes until the mixture is heated through and flavors are combined.
Assemble Tostadas: Spoon about 1/2 cup of the chicken and bean mixture over each crisp tortilla. Then sprinkle 1/4 cup of shredded colby jack cheese on top of each.
Melt the Cheese: Return the assembled tortillas to the oven and bake for an additional 5 minutes or until the cheese is melted, bubbly, and slightly golden.
Garnish and Serve: Remove from oven and garnish each tortilla melt with fresh cilantro leaves and diced tomatoes. Serve immediately while warm and enjoy!

Notes

Adjust the taco seasoning to your preferred spice level or use a homemade blend for enhanced flavor.
For a vegetarian version, substitute chicken with more beans or sautéed vegetables.
You can use flour tortillas if preferred, but corn tortillas give a crispier texture.
Make sure to watch the tortillas carefully while baking to avoid burning, as ovens may vary.
Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven to maintain crispness.