Chicken and Red Bean Tostadas

Chicken and Red Bean Tostadas
Photo by Kana Okada


  • 1 15-oz. can red beans, drained and rinsed
  • ½ cup low-fat sour cream
  • 2 tablespoons vegetable oil
  • 4 cups shredded romaine lettuce (from 1 head)
  • 4 10-inch flour tortillas
  • 1 ½ cups tomato salsa
  • 3 grilled chicken breast halves, chopped (about 12 oz. total)
  • + 1 more ingredients
    • 1 ½ cups shredded Monterey Jack

1. Arrange racks in top and bottom thirds of oven and preheat to 400°F. Line 2 large baking sheets with foil. Place tortillas on baking sheets and brush with oil. Bake until lightly browned, 4 to 5 minutes. 2. Divide chicken, beans and cheese among tortillas and return to oven. Bake until cheese ...

View full recipe at My Recipes


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