Chicken Tostadas

Photo by Patrie L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    (8") flour tortillas

  • 1

    (15oz) can black beans, rinsed and drained

  • 2

    tsp ground cumin, divided

  • 1/2

    cup salsa

  • 3/4

    pound skinless, boneless chicken

  • breast halves-cut into strips

  • 2

    cups finely chopped tomatoes, drained

  • 1

    cup chopped onion

  • 1 1/2

    cups shredded cheddar cheese

  • 2

    cups torn romaine lettuce

  • Sour Cream

Directions

1.) Spritz both sides of tortillas with nonstick cooking spray. Place on ungreased baking sheets. Bake at 350 degrees F for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside. 2.) In a food processor, process the beans until smooth. In a saucepan, combine the beans, 1 tsp chili powder, 1/2 tsp cumin and salsa; bring to a boil. Remove from the heat; set aside. Sprinkle chicken with remaining chili powder and cumin. In a skillet coated with nonstick cooking spray, cook chicken over medium heat for 5 minutes or until juices run clear, stirring constantly. 3.) Spread bean mixture over tortillas to within 1/2 in. of edges of tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at 350 degrees F for 2 minutes or until cheese is melted. top with romaine. Garnish with sour cream if desired.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: