Chicken and Red Bean Tostadas |
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Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 1 |
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Ingredients:
4 10-inch flour tortillas |
2 tablespoons vegetable oil |
3 grilled chicken breast halves, chopped (about 12 oz. total) |
1 15-oz. can red beans, drained and rinsed |
1 1/2 cups shredded monterey jack |
4 cups shredded romaine lettuce (from 1 head) |
1 1/2 cups tomato salsa |
1/2 cup low-fat sour cream |
Directions:
1. Arrange racks in top and bottom thirds of oven and preheat to 400ºF. Line 2 large baking sheets with foil. Place tortillas on baking sheets and brush with oil. Bake until lightly browned, 4 to 5 minutes.
2. Divide chicken, beans and cheese among tortillas and return to oven. Bake until cheese has melted, 3 to 4 minutes. Remove from oven, top each portion with 1/4 of lettuce, salsa and sour cream. Serve immediately.
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