Happy July Long Weekend!  Here’s hoping that your days are filled with fun, family, friends, great weather, and outdoor activities.  Here’s an easy, tasty, and healthy crowd pleaser that can easily be thrown together as a light meal, without having to spend much time cooking and missing out on all the fun!  I haven’t changed the recipe much from the original.  Serve with a big summer salad to make a delicious, filling, and healthy meal!  Note that this recipe is not low on salt (salsa is especially salty – consider making your own as a lower salt alternative!).


  • 2 cups shredded chicken (breast from a rotisserie chicken works well)
  • 1 cup salsa
  • 1 can pinto beans, rinsed and drained
  • 10 corn tortillas
  • 2 cups shredded Mexican cheese blend


  • shredded lettuce
  • chopped tomato
  • chopped green onion
  • chopped cilantro
  • 10 tsp reduced fat sour cream
  • hot sauce


  1. Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray and spread corn tortillas on baking sheets. Set aside.
  2. In a large bowl, combine chicken, salsa and beans.
  3. Top each tortilla with chicken and bean mixture, then add cheese on top. Bake in 375 degree oven for 12-14 minutes until tortillas are crisp and cheese is melted.
  4. Serve immediately and with toppings of choice!
Makes 10 Tostadas.  Per Tostada (approximate):
Calories: 217
Fat: 8.3g
Carbs: 19g
Protein: 17g
MMmmmmm…. Enjoy!
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