Chicken & Summer Vegetable Tostadas

Chicken and summer vegetable tostadas, full of garden fresh veggies

Posted by Katie W.

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You Will Need (15 things)

  • 1 tsp Cumin
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 2 boneless skinless Chicken Breast , cut into bite sized pieces
  • 1 tbsp Vegetable Oil
  • ½ Red Onion chopped
  • ½ Bell Pepper diced
  • 1 ear of Corn , kernels removed
  • 1 Zucchini diced
  • ½ cup Green Salsa
  • 8 Tostada shells
  • 1 can Black Beans drained and rinsed
  • 1 cup shredded Monterey Jack Cheese
  • 1 Tomato diced
  • 1 Avocado diced

Steps (2 steps, 20 minutes)

  1. 1

    Preheat the broiler.

    Combine cumin, salt and pepper and sprinkle over the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and saute for 3 minutes. Add the zucchini, bell pepper, corn and onion, and saute for an additional 3 minutes, until chicken is done and vegetables begin to soften. Stir in salsa and cook for 1 minute more.

  2. 2

    Arrange the tostada shells in a single layer on a baking sheet. Scoop two tablespoons of the beans onto each shell. Top with a tablespoon of cheese and broil for 1 to 2 minutes, until cheese begins to melt. Top each shell with 1/3 cup of the chicken and vegetable mixture and top again with a tablespoon of cheese. Return to oven and broil for 1 to 2 minutes more, until the cheese is melted. Top each with diced avocado and tomatoes.