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Chicken Tostada
Prep and Cook Time: 28 minutes
Yield: Makes 6 servings
Ingredients:
6
(8-inch) flour tortillas
Nonstick cooking spray
1
can (15 ounces) black beans, rinsed and drained
1/2
cup hot salsa
2
teaspoons chili powder, divided
1
teaspoon ground cumin, divided
12
ounces chicken tenders
2
cups finely chopped tomatoes, well drained
1
cup chopped onion
1-1/2
cups (6 ounces) shredded Cheddar cheese
2
cups shredded romaine or iceberg lettuce
Preparation:
1.
Preheat oven to 350°F. Place tortillas on two large baking sheets, overlapping as little as possible. Spray both sides of tortillas with nonstick cooking spray. Bake 7 minutes. Turn tortillas over and bake 3 minutes more or until no longer soft and flexible.
2.
While tortillas are baking, place beans in food processor and process until smooth. Transfer to medium saucepan. Stir in salsa, 1 teaspoon chili powder and 1/2 teaspoon cumin; bring to a boil over medium heat.
3.
Cut chicken into 1/2-inch pieces. Sprinkle with remaining 1 teaspoon chili powder and 1/2 teaspoon cumin. Coat large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook and stir 5 minutes or until cooked through.
4.
Spread bean mixture on tortillas to within 1/2 inch of edges. Top with chicken, tomatoes, onion and cheese. Bake 2 minutes or just until cheese is melted. Top with lettuce; serve immediately.
Note
For a special touch, top each tostada with a dollop of sour cream.
Nutritional Information:
| Serving Size: | |
| Sodium | 599 mg |
| Protein | 30 g |
| Fiber | 7 g |
| Carbohydrate | 39 g |
| Cholesterol | 65 mg |
| Total Fat | 14 g |
| Calories | 379 |
Dietary Exchange:
| Meat | 2-1/2 |
| Vegetable | 2 |
| Starch | 2 |
| Fat | 1 |
This recipe appears in:
Mexican
