Lunch

Roasted Corn and Chicken Tostada is for Lunch.

Roasted Corn and Chicken Tostada takes several minutes to prepare.

Roasted Corn and Chicken Tostada takes several minutes to cook.

Roasted Corn and Chicken Tostada makes 1 servings.

The ingredients for Roasted Corn and Chicken Tostada are:

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

Here is how you make Roasted Corn and Chicken Tostada:

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: 1Recipe submitted by SparkPeople user JAYDENSMOM2004.

The nutritional information for Roasted Corn and Chicken Tostada is:

• 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 Tostada is Mexican cuisine.