Chicken and Vegetable Tostada

  This recipe is very simple, adaptable, and perfect for weeknight cooking.  You can use fresh vegetables when they are in season during the summer, substitute in winter vegetables, or use frozen vegetables. I love making this during the week because it is so simple and you can save any of the left over chicken mixture to make quesadillas or top a salad the next day for lunch. I used jarred green salsa, but you can make your own green salsa too. Ill try and post a recipe for homemade green salsa in the coming weeks. I was busy over the weekend trying out new recipes so I have a lot of great stuff to post this coming week such as homemade cinnamon rolls, lemon risotto, thin crust pizza margherita, artichoke and turkey stuffed pasta shells, and red sauce enchiladas. 

Chicken and Vegetable Tostadas

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons canola oil

about 12 ounces of chicken breast tenders

1/2 red onion, chopped

1 cup corn (fresh or frozen)

2-3 zucchinis, chopped

1 can of black beans

1/2-3/4 cup green salsa

3 tablespoons fresh cilantro, chopped

4 tortillas ( I used whole wheat)

1 cup shredded cheese (like cheddar or monterey jack)

1 head of romaine lettuce, chopped

Preheat broiler

  Combine first 3 ingredients and mix, sprinkle over chicken. Heat oil in a large nonstick skillet over medium high heat. Add chicken to pan and saute 3-5 minutes. While chicken is cooking drain and rinse black beans. Add onion, zucchini, corn, and black beans to pan and saute until chicken is done. Remove chicken from vegetable mixture, turn heat down low, chop chicken into cubes and return to pan. Turn heat back up to medium high, stir in salsa and cilantro. Cook about 2 minutes, stirring frequently, until liquid almost evaporates. 

  Arrange 2 tortillas on a baking sheet, then broil about 3 minutes or until lightly browned. Spoon some of the chicken mixture onto each tortilla, then sprinkle each with cheese and broil an additional 2 minutes or until cheese melts. Repeat with remaining tortillas. Sprinkle each tortilla with lettuce and a little chopped cilantro and serve immediately. 

Recipe adapted from cooking light