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Ingredients

• ✓ corn tostada shell
• refried bean
• cheddar cheese
• chipotle pepper
• adobo sauce
• salsa
• cilantro
• black bean
• butter
• egg

Instructions

1. 1 Preheat an oven to 500 degrees F (260 degrees C).
2. 2 Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
3. 3 Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
4. 4 Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
5. 5 Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
6. 6 Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
7. 7 Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

By MuskokaJac

Ingredients

• ✓ corn tostada shell
• albacore tuna
• lemon
• tomato
• cilantro
• onion
• salt
• black pepper
• jalapeno pepper

Instructions

1. 1 Place tuna in a mixing bowl. Add the lemon juice, salt and pepper. Let sit for 10 minutes to blend flavors. Add chopped tomatoes, cilantro, and purple onion to the bowl. Combine well; season to taste with additional salt.
2. 2 Serve white albacore ceviche over the tostadas and garnish with jalapeno strips.

By Bumble Bee

Ingredients

• ✓ corn tostada shell
• chicken breast
• taco seasoning mix
• refried bean
• mexican cheese blend
• tomato
• red onion
• green bell pepper
• cilantro
• salsa
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
4. 4 Bake in the preheated oven until crispy, 10 to 15 minutes.
5. 5 Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.

By Allrecipes Member

Ingredients

• ✓ corn tostada shell
• vegetable oil
• onion
• red bell pepper
• green bell pepper
• yellow bell pepper
• corn
• black bean
• chicken
• poblano and queso soup
• milk
• lime
• avocado
• cilantro

Instructions

1. 1 Heat the oil in a 12-inch skillet over medium heat. Add the onion and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
2. 2 Add the corn, beans and chicken to the skillet and cook until the mixture is hot. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes.
3. 3 Squeeze 1 teaspoon juice from the lime. Place the avocado into a medium bowl. Add the lime juice and toss to coat.
4. 4 Divide the chicken mixture among the tostada shells. Top with the avocado mixture and cilantro. Season with hot pepper sauce, if desired.

By Campbell's Kitchen

Ingredients

• ✓ corn tostada shell
• refried black bean
• black bean
• green chile
• garlic powder
• chili powder
• cayenne pepper
• salt
• black pepper
• monterey jack cheese
• salsa
• lettuce
• sour cream
• guacamole

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
3. 3 Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
4. 4 Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
5. 5 Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

By Nellie Fiorenzi