Tex-Mex Tostadas
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Tex-Mex Tostada
YIELD Makes 4 servings
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INGREDIENTS
| 4 | (8-inch) fat-free flour tortillas |
| Nonstick cooking spray | |
| 1 | green bell pepper, diced |
| 3/4 | pound boneless skinless chicken breasts, cut into strips |
| 1‑1/2 | teaspoons minced garlic |
| 1 | teaspoon chili powder |
| 1 | teaspoon ground cumin |
| 1/2 | cup chunky salsa, divided |
| 1/3 | cup sliced green onions |
| 1 | cup canned fat-free refried beans |
| 1 | medium tomato, diced |
| 1/4 | cup fat-free or reduced-fat sour cream (optional) |
PREPARATION:
- Preheat oven to 450°F. Place tortillas on baking sheet; coat both sides with cooking spray. Bake 5 minutes or until lightly browned and crisp. Set aside.
- Coat large nonstick skillet with cooking spray. Add bell pepper; cook and stir 4 minutes. Add chicken, garlic, chili powder and cumin; cook and stir 4 minutes or until chicken is no longer pink in center. Add 1/4 cup salsa and green onions; cook and stir 1 minute. Remove skillet from heat; set aside.
- Combine refried beans and remaining 1/4 cup salsa in microwavable bowl. Cook, uncovered, at HIGH 1-1/2 minutes or until beans are heated through.
- Spread bean mixture evenly over tortillas. Spoon chicken mixture and tomato over bean mixture. Garnish with sour cream, if desired.
This recipe appears in:
Southwestern
NUTRITIONAL INFORMATION:
| Serving Size: | 1 tostada |
| Fiber | 11 g |
| Carbohydrate | 30 g |
| Cholesterol | 52 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 9 % |
| Calories | 251 |
| Protein | 26 g |
| Sodium | 707 mg |
DIETARY EXCHANGE:
| Meat | 2 |
| Starch | 2 |