Chicken and Vegetable Tostadas

I tried this recipe the other night and really liked it! So, I'm sharing:

1 tsp ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
12 ounces chicken breast tenders (I used chicken breasts that I chopped into approx. 1" cubes)
1 cup chopped red onion (about 1)
1 cup fresh corn kernels - I used canned corn, but if you use fresh it's about 2 ears
1 cup chopped zuchini - I hate zuchini, so I substitued yellow and red bell pepper
1/2 cup green salsa - I substitued one 7 ounce can of diced green chilies
3 tablespoons chopped fresh cilantro, divided
4 (8 inch) fat-free flour tortillas
cooking spray
1 cup (4 ounces) shredded Monterey Jack cheese

Optional: black beans - I added 1 14.5 ounce can, rinsed. It was delicious!

Preheat Broiler.

Combine first three 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; saute for 3 minutes. Add onion, corn, and zuchini to pan (and black beans); saute 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 fo 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, an dcheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately

yield: 4 servings

Calories: 393 (30% from fat)
Fat: 13.1g
Carbs: 36.7g
Calcium:236mg
Sodium: 799mg
Protien: 32.5g
Fiber:3.1g

The above nutrition info is if you follow the recipe. The beans add a bit more fat and protein and calories.

I found this recipe on http://www.CookingLight.com