Roasted Corn and Chicken Tostadas

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READY IN: 40mins
Recipe by ElizabethKnicely


Ingredients Nutrition


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

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