Get ready to fall in love with these Mini Sheet Pan Tostadas—tiny golden tortillas loaded with creamy refried beans, juicy rotisserie chicken, oozy cheese, and a burst of fresh toppings. They’re fun, family-friendly, and come together in just 30 minutes for the ultimate weeknight dinner or party snack!
Why You’ll Love This Recipe
- Crispy, Crunchy Perfection: The street taco corn tortillas bake up golden and crisp, providing the most satisfying crunch with every bite.
- Quick & Family Friendly: With just 30 minutes and easy prep, Mini Sheet Pan Tostadas are the kind of dinner you can make together—even on a busy weeknight!
- Customizable Fun: Everyone can pile on their own favorite toppings, making this dish interactive and perfect for picky eaters or party guests.
- Hearty & Satisfying: The combination of creamy beans, tender chicken, and melty cheese makes every mini tostada deliciously filling, despite their petite size!
Ingredients You’ll Need
One of the joys of making Mini Sheet Pan Tostadas is that you only need a handful of fresh, flavorful ingredients. Each component—crisp tortillas, creamy beans, succulent chicken, and fresh garnishes—packs a punch in texture, color, and taste.
- 12 street taco size corn tortillas (about 4-inch): These mini-sized tortillas get perfectly crispy in the oven and are the ideal base for bite-sized tostadas.
- 3 tablespoons vegetable or canola oil: A quick brush on each tortilla ensures even browning and a glorious crunch. Don’t skip this step!
- 16 ounce can traditional refried beans: Creamy refried beans add a hearty layer and help hold the toppings in place. Use your favorite brand or homemade if you prefer.
- 2 cups shredded rotisserie chicken breast meat: Ready-cooked chicken makes this a super-fast dinner. Shred it finely for easy layering.
- 2 cups shredded cheese (sharp cheddar, Monterey Jack): Melty cheese is a must—use a combo for the best flavor and that gooey stretch.
- ⅓ cup sour cream: A cool, creamy topping that adds a pretty and tasty finishing touch.
- ¼ cup finely diced red onion: Adds a little punch and pop of color—dice it small so it’s not overpowering.
- ¼ cup chopped cilantro leaves: Fresh, herby cilantro brightens up every bite.
- 6 cherry or grape tomatoes: Cut into little pieces, these add juiciness and color on top.
- Hot sauce (like Cholula): A dash adds a gentle kick—let everyone add their own to taste.
Variations
Mini Sheet Pan Tostadas are endlessly customizable and perfect for using up pantry staples or catering to everyone’s cravings. Feel free to mix and match proteins or swap in what you already have—this dish welcomes creativity and dietary tweaks!
- Vegetarian Tostadas: Skip the chicken and add sautéed veggies like bell peppers, zucchini, or mushrooms for a meatless twist that’s equally satisfying.
- Spicy Beef Tostadas: Substitute cooked ground beef or turkey, seasoned with taco spices, for a zesty, protein-packed version.
- Dairy-Free Tostadas: Use a plant-based cheese or skip the cheese and bump up the toppings with extra beans, guacamole, or salsa.
- Mega Tostadas: Try using standard-sized corn tortillas instead of street taco size for a more meal-sized version—just increase bake time slightly.
How to Make Mini Sheet Pan Tostadas
Step 1: Crisp the Tortillas
Start by lining a large baking sheet with foil—your future self will thank you at cleanup time! Preheat your oven to a hot 450°F for that perfect oven-baked crunch. Brush both sides of every mini tortilla generously with oil and arrange them close together on the baking sheet (they’ll shrink a bit as they bake). Pop them in the oven for 9-10 minutes until they’re firm but not quite golden. This step promises those signature crispy Mini Sheet Pan Tostadas bases.
Step 2: Add the Layers
After their initial bake, let the tortillas cool for about 5 minutes so you can handle them easily (and so they start to crisp up even more). Flip each tortilla over, then spread a layer of refried beans over the surface—don’t skimp! Top with a generous mound of shredded rotisserie chicken and finish with a thick sprinkle of cheese. They look (and smell!) irresistible already, but we’re not done yet.
Step 3: Melt & Finish
Bake the assembled tostadas for another 5-6 minutes, just until the beans and chicken are warmed through and the cheese melts lusciously all over everything. Pull them out and inhale deeply—it’s tostada time!
Step 4: Garnish & Serve
Top each hot Mini Sheet Pan Tostada with a dollop of sour cream, a sprinkle of diced red onion, a few pieces of cherry tomato, and fresh cilantro. Serve right away with your favorite hot sauce on the side, so everyone can drizzle on their preferred level of spice. Dig in while they’re warm and crunchy!
Pro Tips for Making Mini Sheet Pan Tostadas
- Tortilla Space-Saver: Don’t worry if the tortillas touch on the sheet pan—they’ll shrink and crisp up without sticking because of the oil.
- Bean Spread Hack: Warming the refried beans slightly makes them easier to spread evenly and helps prevent tearing the tortillas.
- Melty Cheese Alert: For the stretchiest cheese pull, shred your own cheese instead of using pre-shredded (which often has anti-caking agents).
- Topping Assembly Line: Prep all your garnishes while the tostadas bake for fast, efficient assembly the moment they come out of the oven.
How to Serve Mini Sheet Pan Tostadas
Garnishes
The final flourish for Mini Sheet Pan Tostadas comes from an irresistible medley of chilled sour cream, crunchy red onion, juicy tomatoes, and loads of fresh cilantro. Don’t be shy—pile them on with abandon! And always keep a bottle of hot sauce handy for a spicy kick that makes everything pop.
Side Dishes
Pair your tostadas with a quick cabbage slaw, zesty black bean and corn salad, or a big bowl of guacamole with tortilla chips. For a heartier spread, whip up some Mexican rice or serve alongside refried beans for the ultimate comfort meal.
Creative Ways to Present
These Mini Sheet Pan Tostadas are party-perfect! Arrange them in neat rows on a wooden board for a colorful appetizer tray, set up a DIY tostada bar with bowls of toppings for guests to build their own, or nestle a couple on each plate over a bed of lettuce for a festive dinner presentation. They’re as pretty as they are tasty!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Mini Sheet Pan Tostadas, let them cool completely, then layer them in an airtight container with parchment between the layers to preserve the crunch. Store the garnishes separately so everything stays fresh and crisp.
Freezing
While the garnished tostadas are best enjoyed fresh, you can freeze the baked tortilla shells (with beans, chicken, and cheese) before adding cold toppings. Wrap tightly and store for up to 2 months. Thaw in the fridge and reheat right in the oven when you’re ready for your tostada fix!
Reheating
To restore that signature crunch, reheat your Mini Sheet Pan Tostadas in a hot oven or toaster oven at 400°F for 5-7 minutes. Add fresh garnishes only after reheating for the best flavor and texture.
FAQs
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Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas will get delightfully crispy in the oven, though they’ll have a slightly different flavor and may brown more quickly. Be sure to keep an eye on them while baking.
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What other proteins work in Mini Sheet Pan Tostadas?
Shredded beef, ground turkey, seasoned tofu, or even sautéed shrimp make fantastic fillings. These tostadas are the perfect way to reinvent leftovers or whatever you have on hand.
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How do I keep the tostadas from getting soggy?
Give the tortillas a good initial bake to crisp them up, and add the toppings just before reheating or serving. Serving immediately after assembling ensures every bite stays satisfyingly crunchy.
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Can I make Mini Sheet Pan Tostadas ahead for a party?
Yes! Bake the tostada shells with beans, chicken, and cheese ahead of time. Store in the fridge, then reheat and dress with fresh garnishes right before serving for party-perfect bites.
Final Thoughts
If you’re craving a meal that’s bright, hands-on, and loaded with flavor, give Mini Sheet Pan Tostadas a try. They’re guaranteed to bring smiles to the table, whether you’re hosting friends or making a cozy weeknight treat. Let me know how your tostada night turns out—happy crunching!
Print
Mini Sheet Pan Tostadas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 tostadas 1x
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Mini Sheet Pan Tostadas are a perfect party appetizer or quick dinner option. Crispy corn tortillas topped with refried beans, shredded chicken, cheese, and colorful garnishes.
Ingredients
Corn Tortillas:
- 12 street taco size corn tortillas, approximately 4-inch
Oil:
- 3 tablespoons vegetable or canola oil, or as needed
Refried Beans:
- 16 ounce can traditional refried beans, just shy of 1 can
Chicken:
- 2 cups shredded rotisserie chicken breast meat
Cheese:
- 2 cups shredded cheese, sharp cheddar, Monterey Jack
Garnish:
- 1/3 cup sour cream, or as needed
- 1/4 cup finely diced red onion, or as needed
- 1/4 cup chopped or torn cilantro leaves, or as needed
- 6 cherry or grape tomatoes, chopped into small pieces
- Hot sauce, e.g., Cholula
Instructions
- Preheat: Line a large baking sheet with foil and preheat the oven to 450 degrees F.
- Prepare Tortillas: Brush both sides of the tortillas with oil and place on the baking sheet. Bake for 9 to 10 minutes until firmed but not overly browned. Let cool.
- Assemble Tostadas: Spread refried beans on tortillas, top with chicken and cheese. Bake for 5-6 minutes until heated through and cheese melts.
- Garnish: Top each tostada with sour cream, onion, tomato, and cilantro. Serve with hot sauce.
Nutrition
- Serving Size: 1 tostada
- Calories: 220
- Sugar: 1g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 40mg
