Easy Chicken Tostadas Recipe: A Flavorful & Simple Meal

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. This recipe appears in: Mexican NUTRITIONAL INFORMATION: 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