Mini Sheet Pan Tostadas

This mini sheet pan tostada recipe transforms ordinary street taco tortillas into crispy, flavorful bites perfect for dinner or entertaining. With just 30 minutes of prep and cook time, you'll have a tray full of these crowd-pleasers ready to enjoy without spending hours in the kitchen.

I first created these when hosting an impromptu game night. My friends raved about them so much that they've become my signature party dish. The combination of crispy tortillas, savory beans and melty cheese creates the perfect handheld bite.

Ingredients

• Street taco size corn tortillas approximately 4 inch. These smaller tortillas create the perfect two bite tostadas and crisp up beautifully in the oven.
• Vegetable or canola oil. Helps achieve that perfect crispy texture without deep frying.
• Traditional refried beans. Provides a creamy base that holds all the toppings in place.
• Shredded rotisserie chicken breast meat. Saves tremendous time while adding protein and flavor.
• Shredded cheese. Sharp cheddar or Monterey Jack melts beautifully and adds richness.
• Sour cream. Creates a cooling contrast to the savory elements.
• Finely diced red onion. Adds a pop of color and mild bite.
• Chopped cilantro leaves. Brings freshness and authentic Mexican flavor.
• Cherry tomatoes. Provides juicy sweetness and vibrant color.
• Hot sauce. Adds customizable heat for spice lovers.

Step-by-Step Instructions

Prepare the baking sheet.

Line a large baking sheet with foil for easy cleanup and preheat your oven to 450 degrees F. This high temperature ensures crispy tostada shells.

Prepare the tortillas.

Brush both sides of each tortilla with oil. This step is crucial for achieving that perfect crispy texture. Place them on the prepared cookie sheet they will be very close together but will shrink slightly after the first bake.

First bake.

Bake the oiled tortillas for 9 to 10 minutes. They should firm up but not become overly browned or crisp as they will continue to crisp as they rest and during the second bake. Pay attention to avoid overbaking.

Rest the shells.

Remove the baking sheet and let the tortillas rest for about 5 minutes or until cool enough to handle. This resting period allows them to firm up and makes them easier to top.

Add toppings and second bake.

Flip the tortillas over and spread each one with refried beans, then top with chicken and cheese. Return to the oven and bake for an additional 5 to 6 minutes until everything is heated through and the cheese is perfectly melted.

Final garnishes.

Top each mini tostada with a small dollop of sour cream, diced onion, pieces of cherry tomato, and cilantro. Serve with hot sauce for those who like extra heat.

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The refried beans are truly the unsung hero of this recipe. My grandmother always said well seasoned beans are the foundation of any good Mexican dish. I remember watching her mash pinto beans by hand, and while I take the shortcut with canned beans here, that lesson about building layers of flavor has always stuck with me.

Make Ahead Options

These mini tostadas work beautifully for entertaining because several components can be prepared in advance. Toast the tortilla shells up to 8 hours before serving and store them in an airtight container at room temperature. The chicken can be shredded and the vegetables prepped up to 2 days ahead and stored in separate containers in the refrigerator. When ready to serve, simply assemble and complete the second bake.

Customize Your Tostadas

The beauty of this recipe lies in its versatility. For vegetarian guests, simply omit the chicken and double up on beans or add roasted vegetables like zucchini, bell peppers, or corn. Black beans can substitute for refried beans for a different texture. Ground beef or turkey seasoned with taco spices makes an excellent alternative to chicken. For a breakfast version, top with scrambled eggs and chorizo.

Serving Suggestions

Set up a tostada bar for entertaining where guests can add their own toppings. Include additional options like pickled jalapeños, guacamole, salsa verde, or pico de gallo. For a complete meal, serve alongside cilantro lime rice and a simple green salad. These mini tostadas pair wonderfully with frozen margaritas or Mexican beer with lime for a festive gathering.

Storage and Reheating

While these tostadas are best enjoyed fresh from the oven, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place on a baking sheet in a 350°F oven for about 5 minutes until heated through. The tortillas may not remain quite as crispy, but the flavors will still be delicious. Avoid using the microwave as this will make the shells soggy.

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Frequently Asked Questions About the Recipe

→ Can I make these mini tostadas ahead of time?

You can prepare components ahead of time - pre-bake the tortillas until firm (first bake only), and store in an airtight container. Prepare toppings and store separately in the refrigerator. When ready to serve, assemble with beans, chicken and cheese, then complete the final bake. Add fresh toppings just before serving.

→ What can I substitute for rotisserie chicken?

Ground beef, shredded pork, or black beans make excellent alternatives to rotisserie chicken. For vegetarian options, use additional beans, roasted vegetables, or plant-based protein crumbles. Season any substitution with taco seasoning for authentic flavor.

→ How do I keep the tostadas crispy?

Ensure your oven is fully preheated to 450°F before baking. Apply oil evenly to both sides of the tortillas. Don't overload with wet toppings before the second bake. If making ahead, store pre-baked tortillas at room temperature in an airtight container, and add toppings just before serving.

→ Can I use larger tortillas instead of street taco size?

Yes, you can use larger corn tortillas, but you'll need to adjust baking times slightly. Larger tortillas may need 1-2 minutes longer during the first bake. You'll also need to reduce the quantity on your baking sheet to ensure they don't overlap and bake evenly.

→ What other toppings work well with these tostadas?

Avocado slices or guacamole, pickled jalapeños, shredded lettuce, Mexican crema, queso fresco, pico de gallo, black olives, or mango salsa all work beautifully. For added flavor, try a squeeze of lime juice or a sprinkle of tajin seasoning just before serving.

→ How do I serve these for a party?

Create a tostada bar! Arrange the crispy topped tostadas on a large platter and place bowls of various toppings nearby so guests can customize their own. Consider serving with sides like Mexican rice, corn salad, or a simple green salad to complete the spread.