The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.

Yield: 4 servings

Ingredients

1  teaspoon  ground cumin
1/4  teaspoon  salt
1/4  teaspoon  black pepper
2  teaspoons  canola oil
12  ounces  chicken breast tenders
1  cup  chopped red onion (about 1)
1  cup  fresh corn kernels (about 2 ears)
1  cup  chopped zucchini (about 4 ounces)
1/2  cup  green or red salsa
3  tablespoons  chopped fresh cilantro, divided
4  (8-inch) fat-free flour tortillas
Cooking spray
1  cup  (4 ounces) shredded Monterey Jack cheese

Preparation

Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Recipe & photo from myrecipes.com