Roasted Corn and Chicken Tostada

Ingredients

4, 6-inch	4, 16 cm	whole wheat flour tortillas or flour tortillas
		Nonstick cooking spray
1 - 1/2 cups	375 ml	corn, whole kernel, frozen OR 12 oz (341 ml) can corn niblets, drained
2 tsp	10 ml	vegetable oil
1 lb	500 g	chicken breast, boneless, skinless, cut in to bite-size pieces
2 tsp	10 ml	chili powder
1 tsp	5 ml	ground cumin
1 cup	250 ml	tomato salsa
1 cup	250 ml	black beans, canned, rinsed and drained
4 cups	1 L	shredded lettuce
1/2 cup	125 ml	reduced-fat cheddar cheese, shredded
1/4 cup	50 ml	light sour cream, 5%

Directions

Lightly coat both sides of tortillas with cooking spray. Place on baking sheet. Bake at 400° F about 10 minutes or until crisp.
Meanwhile, in medium, 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.
In same 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.
Place tortilla on serving plate. Top with lettuce, chicken mixture, cheese and sour cream. Serve immediately.

Serving Size

Makes 4 servings

Nutrition Info