Chicken and Red Bean Tostadas

Photo: Kana Okada; Styling: Susan Vajaranant

Recipe Time

Prep: 20 Minutes
Cook: 9 Minutes

Nutritional Information

Calories 580
Fat 30 g
Satfat 14 g
Protein 38 g
Carbohydrate 39 g
Fiber 7 g
Cholesterol 98 mg
Sodium 1592 mg

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

Preparation

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.

Note:

November 2009