hey! an Extra recipe: Chicken Tostadas with Black Bean Salsa

Hi!  I had to share this recipe I found today.  I'm planning on trying it this week at some point.  I love Mexican and Tex-Mex food but I really don't cook a lot of it at home.  It seems to be an afterthought and not on of my go-to cuisines.  weird, really since I LOVE it so much.  So, I plan to start to add more of these recipes to my weekly dinner plans.  Hope it is as good as it sounds! Enjoy!

Chicken Tostadas with Black Bean Salsa

Yields: 6 tostadas



Ingredients
6 6-inch corn tortillas
Nonstick cooking spray
1 14-ounce can reduced-sodium chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano crushed
3 skinless, boneless chicken breast halves (14 to 16 ounces total)
1 15-ounce can black beans rinsed and drained
3/4 cup frozen whole kernel corn thawed
1/2 cup chopped fresh tomato
1/4 cup chopped onion
1/4 cup snipped fresh cilantro
3 tablespoons lime juice
1/8 teaspoon ground black pepper
2 cups shredded Romaine lettuce
Fresh cilantro sprigs
1/3 cup light dairy sour cream (optional)
Lime wedges




Instructions
1. Preheat oven to 400 degrees F. Coat both sides of tortillas with nonstick cooking spray. Place on baking sheets. Bake for 7 to 9 minutes or until lightly browned. Transfer to wire racks to cool. Tortillas will crisp up as they cool.


2. Meanwhile, in a large skillet combine broth, chili powder, cumin, and oregano. Bring to boiling. Add chicken; return to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until chicken is no longer pink (170 degrees F). Remove from heat. Let chicken cool in the liquid about 15 minutes or until cool enough to handle. When cool enough to handle, transfer chicken to a cutting board and shred the chicken into large pieces using two forks. Return shredded chicken to the cooking liquid.




3. In a medium bowl combine beans, corn, tomato, onion, snipped cilantro, lime juice, and pepper.

4. Place tortillas on serving plates. Top with lettuce and bean mixture. Using a slotted spoon, spoon chicken atop bean mixture. If desired, garnish with cilantro and serve with sour cream and lime wedges. Makes 6 tostadas.