Chicken and Red Bean Tostadas

At least once a month we have a themed night that is set. Sometimes it is Italian or maybe even Southern but this is a great one for a weekend Mexican night. It’s great if you have left over chicken breast from the night before. 
4 10-inch flour tortillas
2 tablespoons vegetable oil
3 grilled chicken breast halves, chopped (about 12 oz. total)
1 15-oz. can red beans, drained and rinsed
1 1/2 cups shredded Monterrey Jack
4 cups shredded romaine lettuce (from 1 head)
1 1/2 cups tomato salsa
1/2 cup low-fat sour cream
  1. Arrange racks in top and bottom thirds of oven and preheat to 400ºF. Line 2 large baking sheets with foil. Place tortillas on baking sheets and brush with oil. Bake until lightly browned, 4 to 5 minutes.
  2. Divide chicken, beans and cheese among tortillas and return to oven. Bake until cheese has melted, 3 to 4 minutes. Remove from oven, top each portion with 1/4 of lettuce, salsa and sour cream. Serve immediately.

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