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Tostada Towers

Vegetable cooking spray
3 cup chopped onion
1 teaspoon minced garlic
3 to 2 jalapeño chile
8 ounces cooked chicken breast, shredded
1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained, divided
2 cups chopped tomato
1 tablespoon cider vinegar
1 to 2 teaspoons taco seasoning
1 can (16 ounces) fat-free refried beans
1 package (2.25 ounces) tostada shells
2 to 1 cup (2 to 4 ounces) shredded reduced-fat Monterey Jack cheese, divided
Toppings: shredded lettuce, salsa, sliced olives, jalapeño chiles, chopped onion, avocado, tomato, reduced-fat sour cream, tortilla chips, etc.

1. Spray small skillet with cooking spray; heat over medium heat until hot. Sauté onion, garlic, and jalapeño chile 2 to 3 minutes. Add chicken and 2 cup Black beans, mashing beans slightly. Stir in tomato, vinegar, and taco seasoning; cook, covered, 5 minutes. Uncover and cook until liquid is evaporated, 1 to 2 minutes. Season to taste with salt and pepper.
2. Mix refried beans and remaining 1 cup Black beans; spread on 4 tostada shells; top each with 1 tablespoon cheese and another tostada shell. Spoon chicken mixture on tostada shells and sprinkle each with 1 tablespoon cheese.
3. Bake tostadas on cookie sheet at 400° F. until hot through, about 10 minutes, sprinkling with remaining cheese during last 2 to 3 minutes baking time. Add desired toppings to create Tostada Towers.

Makes 4 servings.

Nutrient Information (does not include additional toppings) Per serving: Calories 487; Fat 10g; % Calories from Fat 23; Carbohydrate 47g; Folate 173mcg; Sodium 1293mg; Protein 32g; Dietary Fiber 10g; Cholesterol 54mg

Recipe provided courtesy of The Bean Education & Awareness Network.

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