Chicken and Red Bean Tostadas

Need some better ways to feed your hungry family in a pinch? Here is an idea for a quick Mexican meal. It can be prepped and done within 30 minutes. I cut it out of a magazine and not sure which one. But it is really good and I think it provides good nutritional value. If you have chicken during the week, prepare some extra to put away for this later in the week. Or make the chicken the night before and put in the fridge for the following day. If you don't have or don't like red beans, substitute black beans, or try a mixture of both. Also, you can shred the lettuce the night before and put in a zip-lock bag. You can also shave a few calories by using low-fat shredded Colby-Jack cheese. And using whole wheat tortillas will add some fiber! To add even more flavor, use a can of warmed vegetarian chili. Doing this will add more sodium to the dish, however.

Chicken and Red Bean Tostadas

4 10-inch flour tortillas (I buy the low-carb kind)

2 Tbsp 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 cheese

4 cups shredded romaine lettuce (from 1 head)

1-1/2 cups tomato salsa (mild to hot depending on your taste)

1/2 cup low-fat sour cream

Arrange racks in top and bottom thirds of oven and preheat to 400 degrees. 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 and top each portion with 1/4 of the salsa and sour cream. Serve immediately.