Prep and Cook Time 28 minutes
Makes 6 servings
|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|
- 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.
- 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.
- 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.
- 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.
For a special touch, top each tostada with a dollop of sour cream.
|Total Fat||14 g|
Check out more recipes for Mexican