Tex-Mex Tostadas

4 large whole-wheat tortillas
Non-stick cooking spray
1 green bell pepper, diced
1 boneless, skinless chicken breast, cut into strips
1 clove garlic, minced
1 tsp chili powder
1 tsp ground cumin
1/2 cup salsa, divided
1/3 cup sliced green onion
1 cup canned fat-free refried beans
1 medium tomato, diced

1. Preheat oven to 450. Place tortillas on baking sheet; coat both sides with cooking spray. Bake 5 minutes or until lightly browned and crisp. Remove; set aside.
2. Coat large skillet with cooking spray. Add bell pepper; cook and stir 4 minutes. Add chicken, garlic, chili powder, and cumin; cook and stir 4 minutes, or until chicken is no longer pink. Add 1/4 cup of salsa and green onions; cook and stir 1 minute. Remove skillet from heat; set aside.
3. Combine refried beans and remaining 1/4 cup salsa in pan. Heat through.
4. Spread bean mixture evenly over tortillas. Spoon chicken mixture and tomato over bean mixture.

Number of Servings: 4

Recipe submitted by SparkPeople user LOVEROLLS.