Taste of Home
Chicken Tostadas
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
If you like Mexican fare, you're going to love these piled-high chicken tostadas! They make a quick-to-fix weekday dinner. —Janet Briggs
Ingredients
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6 flour tortillas (8 inches)
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1 can (15 ounces) black beans, rinsed and drained
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2 teaspoons chili powder, divided
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1 teaspoon ground cumin, divided
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1/2 cup salsa
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3/4 pound boneless skinless chicken breasts, cut into strips
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2 cups finely chopped tomatoes, drained
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1 cup chopped onion
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1-1/2 cups shredded cheddar cheese
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2 cups torn romaine
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Sour cream, optional
Directions
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1.
Place tortillas on ungreased baking sheets; spritz both sides with cooking spray. Place on ungreased baking sheets. Bake at 350° for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside.
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2.
In a food processor, process the beans until smooth. In a large saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon cumin and salsa; bring to a boil. Remove from the heat; set aside.
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3.
Sprinkle chicken with remaining chili powder and cumin. In a large skillet coated with cooking spray, cook chicken over medium heat for 5 minutes or until chicken juices run clear, stirring constantly.
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4.
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° for 2 minutes or until cheese is melted. Top with romaine. Garnish with sour cream if desired.
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