Roasted Corn and Chicken Tostada

Simple and yummy and the kids even ate it - beans and corn and chicken!
4 tortillas
1 1 /3 cups frozen corn
3 chicken breasts, cut into bite-size pieces
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 cup salsa
1 can black beans, rinsed and drained
shredded cheddar cheese
sour cream

Coat both sides of tortillas with cooking spray. Place on baking sheet in 400 degree oven for ten minutes or until crisp.
Meanwhile, coat skillet with cooking spray and cook corn over medium-high until beginning to brown, stirring frequently. Remove from skillet; set aside.
In same skillet add chicken, chili powder, and cumin. Cook and stir over medium-high heat until chicken is no longer pink. Stir in salsa, beans, and corn. Heat through.
Place tortilla on serving plate. Top with chicken mixture, cheese, and sour cream (lettuce optional).

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