- Tostada’s (Mission, 22 count)
- 1 can bush black beans (reduced sodium)
- 1 bag bird’s eye gold and white corn
- 2 chicken breasts
- 1 Medium onion
- Kraft 4 Mexican Cheese (need 1 cup total)
- 1 vine ripe tomato
- romaine lettuce hearts
- Saison seasoning
Get 2 pans going over medium heat (6/10 on my stove). Preheat oven to 350 degrees (F).
Dice tomato, salt, pepper, saison and mix, set aside in a bowl/cup. Drain and rinse black beans, set aside. Set aside 2 cups of corn in a bowl. Loosely chop onion and set aside. Chop the cilantro and scallions and also set aside.
Rinse and pat dry the chicken breasts. Salt, pepper, and saison and pat it into both sides.
Add 1 tbsp cooking oil to the pan, place chicken down, cook each side 4 minutes or until cooked.
While the chicken cooks add the onions to another pan and sauté until its reduced a little bit (salt, pepper, and add saison at this point). After you flip the chicken add the corn and drained black beans to the onions and let everything heat up.
Line a baking sheet with foil and place 4 tostada’s down. Spoon even amounts of the corn/beans/onion mixture onto each tostada. Remove chicken from pan, slice into pieces. Place half a chicken breast on each tostada. Add 1/4 cup of cheese on top of the chicken. Place in oven for 5 minutes (or until cheese is melted).
Place 1 or 2 on a plate, sprinkle shredded lettuce, scallions, cilantro, and tomato on the top (to taste).