Chicken and Red Bean Tostadas

Photo: Kana Okada; Styling: Susan Vajaranant

Yield: Serves 4
Cost per Serving: $2.61
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Nutritional Information

Amount per serving
  • Calories: 580
  • Fat: 30g
  • Saturated fat: 14g
  • Protein: 38g
  • Carbohydrate: 39g
  • Fiber: 7g
  • Cholesterol: 98mg
  • Sodium: 1592mg


  • 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


  1. 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. 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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