Chicken and summer vegetable tostadas, full of garden fresh veggies
You Will Need
Preheat the broiler.
Combine cumin, salt and pepper and sprinkle over the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and saute for 3 minutes. Add the zucchini, bell pepper, corn and onion, and saute for an additional 3 minutes, until chicken is done and vegetables begin to soften. Stir in salsa and cook for 1 minute more.
Arrange the tostada shells in a single layer on a baking sheet. Scoop two tablespoons of the beans onto each shell. Top with a tablespoon of cheese and broil for 1 to 2 minutes, until cheese begins to melt. Top each shell with 1/3 cup of the chicken and vegetable mixture and top again with a tablespoon of cheese. Return to oven and broil for 1 to 2 minutes more, until the cheese is melted. Top each with diced avocado and tomatoes.