Chicken & Summer Vegetable Tostadas

Chicken and summer vegetable tostadas, full of garden fresh veggies

https://www.cutoutandkeep.net/projects/summer-vegetable-tostadas • Posted by Katie W.

You will need

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

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Instructions

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. 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.