I found this recipe on Cooking Light, one of my favorite sources for healthy recipes. It combines seasonal ingredients with healthy preparation. Plus, it's got a lot of Latin flavor! I made a few adjustments and it was delicious! I apologize for my iPhone pictures...my camera is temporarily temperamental.
Chicken and Summer Veggie Tostadas with Black Beans
Source: inspired by Cooking Light
1 tablespoon cumin
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
2 chicken breasts, sliced into 2-inch pieces
1 cup chopped red onion (1 medium onion)
1 cup fresh corn kernels (2 ears)
1 cup chopped zucchini
1/2 cup salsa verde
3 tablespoons fresh cilantro
4 wheat tortillas
1 cup shredded cheddar-jack cheese
1 can Goya black bean soup
Preheat broiler. Combine first 4 ingredients. Heat oil in large skillet over medium-high heat.
Sprinkle spices evenly over chicken and add chicken to pan, sautéing until almost fully cooked (3-5 minutes).
Cut the limes into quarters. Add veggies to the pan. Squeeze the limes over the veggies and chicken, then add the lime quarters to the pan. This step is important because the lime juice heats, allowing the other ingredients to simmer in its juices.
Continue to sauté until done. Stir in salsa and cilantro. Heat can of black beans until warm.
Arrange tortillas in a single layer on a baking sheet and sprinkle 1/4 cup cheese over each. Broil no more than one minute. I would watch this and remove immediately after the cheese is melted. Here's what happens if you over-broil:
I shall turn you into tortilla chips.
Spoon chicken mixture in the center of each tortilla. Top with black beans.
And there you have it: tostadas, with a healthy and seasonal twist! What's your favorite healthy Latin dish?