Roasted Corn and Chicken Tostadas

• 1 (7 inch) whole wheat flour tortillas or 1 (7 inch) flour tortillas
• nonstick cooking spray
• 13 cup frozen whole kernel corn
• 1 teaspoon vegetable oil
• 4 ounces boneless skinless chicken breasts, cut into bite-size pieces
• 12 teaspoon chili powder
• 14 teaspoon ground cumin
• 14 cup salsa
• 14 cup canned black beans, rinsed and drained
• 1 cup shredded lettuce
• 2 tablespoons shredded reduced-fat cheddar cheese
• 1 tablespoon nonfat sour cream

1. Lightly coat both sides of tortilla with cooking spray.
2. Place on baking sheet.
3. Bake at 400F about 10 minutes or until crisp.
4. 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.
5. Remove from skillet.
6. Set aside.
7. In same skillet heat oil.
8. Add chicken, chili powder and cumin.
9. Cook and stir over medium-high heat for 2-3 minutes or until chicken is no longer pink.
10. Stir in salsa, beans and corn.
11. Heat through.
12. Place tortilla on serving plate.
13. Top with lettuce, chicken mixture, cheese ad sour cream.
14. Serve immediately.
15. MAKE IT A MEAL:.
16. -1 container (6 ounce) low-fat lemon yogurt topped with 1/3 cup raspberries or blueberries and 1 tablespoon reduced-fat whipped topping.
17. -1/2 cup orange juice mixed with 1/2 to 1 cup sparkling water.
18. (Total Calories: 270).

whole wheat flour tortillas, nonstick cooking spray, kernel corn, vegetable oil, chicken breasts, chili powder, ground cumin, salsa, black beans, shredded lettuce, cheddar cheese, nonfat sour cream

Taken from www.food.com/recipe/roasted-corn-and-chicken-tostadas-495856 (may not work)