Mexican Tostadas

Ingredients: (Serves 8)
Tostadas
2 pounds boneless, skinless chicken breasts
2 tablespoons canola oil
2 large red or green bell peppers, seeded and coarsely chopped
2 large yellow onions, chopped
2 large garlic cloves, thinly sliced
1 tablespoon chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 can (14 ounces) chopped tomatoes with juice, no salt added
1/2 teaspoon sugar
1 can (15 ounces) pinto beans
8 (6-inch) soft corn tortillas

Toppings
2 large tomatoes, cut into 1-inch dice
2 cups shredded iceberg lettuce
4 pickled jalapeño chiles, coarsely chopped
1 cup shredded reduced-fat cheddar cheese
1/2 cup low-fat sour cream
2 radishes, sliced
Bottled chunky tomato salsa
 

Directions:
1    In a large saucepan, place the chicken breasts; add enough cold water to cover. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, for 20 minutes. Using a slotted spoon, transfer the chicken to a rack to cool. Shred the meat and set aside.
2    Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the peppers, onions, and garlic. Sauté until softened, about 8 minutes. Stir in the chili powder, paprika, cumin, pepper, and salt; cook 2 minutes. Stir in the tomatoes with their juice and the sugar. Simmer, uncovered, until the sauce thickens, about 8 minutes. Remove from the heat and keep warm. Meanwhile, in a small saucepan, heat the beans over medium heat in their liquid; drain well.
3    In a heavy skillet, heat the remaining oil and toast the tortillas, one at a time, over high heat, until slightly crisp and lightly browned, about 1 minute on each side. Keep hot in foil.
4    To assemble each of the 8 tostadas, divide the tomato sauce, beans, chicken, diced tomato, and lettuce among all 8 tostadas. Sprinkle with a few jalapeños. Top with 1 tablespoon each of the cheddar cheese and sour cream, plus a radish slice and some salsa, if desired.

Per serving (one tostada): 329 cal, 8 g fat (1 g sat), 34 g carbs, 32 g protein, 8 g fiber, 67 mg chol, 435 mg sodium