Chicken And Red Bean Tostadas
- 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
- Arrange racks in top and bottom thirds of oven and preheat to 400u0b0F. Line 2 large baking sheets with foil. Place tortillas on baking sheets and brush with oil. Bake until lightly browned, 4 to 5 minutes.
- 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.
flour tortillas, vegetable oil, chicken breast halves, red beans, shredded monterey, shredded romaine lettuce, tomato salsa, lowfat sour cream
Taken from www.myrecipes.com/recipe/chicken-red-bean-tostadas (may not work)