Chicken and Red Bean Tostadas

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. 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.