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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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If you like Mexican fare, you're going to love these piled-high tostadas! They make a quick-to-fix weekday dinner. Janet Briggs Ingredients:
6 flour tortillas (8 inches) |
1 can (15 ounces) black beans, rinsed and drained |
2 teaspoons chili powder, divided |
1 teaspoon ground cumin, divided |
1/2 cup salsa |
3/4 pound boneless skinless chicken breasts, cut into strips |
2 cups finely chopped tomatoes, drained |
1 cup chopped onion |
1-1/2 cups (6 ounces) shredded cheddar cheese |
2 cups torn romaine |
sour cream, optional |
Directions:
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.
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.
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.
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. Yield: 6 servings.
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