Tostadas

Adapted from an Everyday Food receipe.

1 large chicken breast
½ c cooked black beans
¼ onion, chopped
1 small tomato, chopped
⅓ c salsa*
1 tbsp cumin*
shredded cheddar cheese
4 flour tortillas

Poach chicken; cool and shred. Mix with black beans, salsa, onion, tomato, and cumin. Preheat oven to 400 °F. Place two flour torillas on a baking sheet. Bake 5 minutes or until starting to brown. Sprinkle with cheese and return to oven until cheese bubbles, 2-3 minutes. Top with chicken mixture and more cheese. Bake until cheese melts and tortillas are crunchy, about 5 minutes. Serve immediately. Repeat with other two tortillas.

Serves 4. Leftovers chicken filling is good wrapped in flour torillas like a burrito.

*Amounts are approximate; add salsa and cumin to taste.