Roasted corn and chicken tostada

Ingredients

1 (7-inch) whole wheat flour tortilla or flour tortilla
Nonstick cooking spray
1/3 cup frozen whole kernel corn
1 teaspoon vegetable oil
4 ounces boneless, skinless chicken breast, cut into bite-size pieces
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 cup salsa
1/4 cup canned black beans, rinsed and drained
1 cup shredded lettuce
2 tablespoons shredded reduced-fat cheddar cheese
1 tablespoon fat-free sour cream

Directions

1. 1. Lightly coat both sides of tortilla with cooking spray. Place on baking sheet. Bake at 400° F about 10 minutes or until crisp.
2. Meanwhile, in small nonstick skillet coated with cooking spray cook corn over medium-high heat for 1 to 3 minutes or until beginning to brown, stirring frequently. Remove from skillet. Set aside.
3. In same small skillet heat oil. Add chicken, chili powder and cumin. Cook and stir over medium-high heat for 2 to 3 minutes or until chicken is no longer pink. Stir in salsa, beans and corn. Heat through.
4. Place tortilla on serving plate. Top with lettuce, chicken mixture, cheese and sour cream. Serve immediately.

2. ***Make it a meal:
1 container (6 oz.) low-fat lemon yogurt topped with 1/3 cup raspberries or blueberries and 1 tablespoon reduced-fat, non-dairy whipped topping
1/2 cup orange juice mixed with 1/2 to 1 cup sparkling water

May 20, 2011 04:09