Prepare the Tostada Shells
Preheat your oven to 400°F (200°C). Lightly brush both sides of the corn tortillas with vegetable oil and place them on a baking sheet. Bake for 8–10 minutes, flipping halfway through, until crispy.
Cook the Chicken
In a skillet over medium heat, combine shredded chicken, salsa, and taco seasoning. Stir and cook for about 5 minutes until heated through.
Assemble the Tostadas
Spread the drained black beans and corn evenly over the baked tostada shells. Top with the seasoned chicken mixture and sprinkle shredded Colby Jack cheese on each one.
Melt the Cheese
Return the tostadas to the oven for an additional 5–7 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
Top with fresh cilantro and diced tomatoes before serving. Enjoy immediately.
Servings: 4
Tip: For an extra crunch, serve with a side of shredded lettuce or a dollop of sour cream.
