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In a large skillet, on medium-high heat, add 1 tablespoon of oil and chicken. Cook for about 5 minutes and stir in taco seasoning. Remove chicken from the skillet.
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Add another tablespoon of oil to the same skillet, and add in the onions, corn, and black beans. Sauté for about 5 minutes, or until onions are translucent, and set aside.
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Evenly distribute the chicken and corn mixture on each tostada and top each one with cheese, diced tomatoes, chopped avocado, and sour cream.
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Garnish with fresh cilantro, if desired, and Serve.
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Enjoy!