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Chicken and Red Bean Tostadas

Photo: Kana Okada; Styling: Susan Vajaranant
Prep time 20 mins
Cook time 9 mins
Yield Serves 4

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

Nutrition Information

  • calories 580
  • fat 30 g
  • satfat 14 g
  • protein 38 g
  • carbohydrate 39 g
  • fiber 7 g
  • cholesterol 98 mg
  • sodium 1592 mg

How to Make It

  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.