- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 473.2
- Total Fat: 14.1 g
- Cholesterol: 90.7 mg
- Sodium: 1,074.8 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 9.7 g
- Protein: 44.0 g
Roasted Corn and Chicken TostadaSubmitted by: JAYDENSMOM2004
La Banderita Fat Free Soft Taco Tortillas, 1 serving
Del Monte Whole Kernel Corn, .13 cup
Canola Oil, 1 1tsp
Chicken Breast, no skin, 4 ounces
Chili powder, .5 tsp
Ground Cumin, 0.25 tsp
Salsa, .25 cup
Beans, black, .25 cup
Iceberg Lettuce (salad), 1 cup, shredded or chopped
Kraft 2% Mild Cheddar Cheese, 1 oz
Daisy Light Sour Cream, 1 tbsp
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 small 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.
4.Place tortilla on serving plate. Top with lettuce, chicken mixture, cheese and sour cream. Serve immediately.
Number of Servings: 1
Recipe submitted by SparkPeople user JAYDENSMOM2004.