Roasted Corn and Chicken Tostada
- Number of Servings: 1
Ingredients
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
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 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.
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.
Nutritional Info 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
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