Tex-Mex Tostadas the Editors of Publications International, Ltd.
Makes 4 servings
|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)|
- 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.
|Serving Size:||1 tostada|
|Calories from Fat||9 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
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