Weeknight Chicken Tostadas with Black Bean and Corn Salsa

  • Author: Holley Grainger
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 4 tostadas 1x


  • 2 teaspoons olive oil
  • 1½ cups fresh or canned corn kernels
  • 1 can black beans (rinsed and drained, 15-ounce)
  • 1 cup chopped tomatoes
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon red chili flakes (if desired)
  • ½ cup prepared guacamole
  • 4 tostada shells (6-inch diameter)
  • 2 cups grilled chicken breast (sliced)
  • ¼ cup chopped cilantro


  1. Heat oil in a large skillet over medium-high heat. Add corn and sauté 5 minutes or until corn is roasted. Stir in black beans, tomatoes, lime juice, salt, and, if desired, red chili flakes. Reduce heat to medium-low and cook 3 minutes or until the ingredients are warm.
  2. Spread guacamole evenly over the bottom of 4 tostada shells. Top each shell evenly with sliced grilled chicken, corn and black bean mixture and fresh cilantro.