Chicken and Summer Vegetable Tostadas

I've been MIA from the blogging world lately, and I apologize to my faithful readers. I came home tonight from working out of town, and I wanted something quick, easy, and healthy to make. I didn't get a chance to do my meal planning for this week, so I had to find something really quick so I could go to the store then cook it. I came across this recipe and I'm so happy I found it. It's amazing, and I love all of the fresh vegetables incorporated in it.
Black beans were the perfect side item. I just heated up a can and seasoned them with salt and cumin. Then I sprinkled a little cilantro on top.


Ingredients
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
12 ounces boneless, skinless chicken breast halves cut into cubes
1 cup chopped red onion
1 cup fresh corn kernels (I used canned sweet corn)
1 cup chopped zucchini (about 1 medium)
1/2 cup green salsa
3 Tablespoons chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas (I used 96% fat free wheat tortillas)
Cooking spray
1 cup (4-ounces) shredded Monterey Jack cheese

Directions:
Preheat broiler.

Combine first 3 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 zucchini to pan; 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 of 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, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.
Yield: 4 servings

Nutritional info (per serving): 398 calories; 13.1g fat; 1.4mg iron; 75mg cholesterol; 236mg calcium; 36.7g carbs; 799mg sodium; 32.5g protein; 3.1g fiber

Source: Adapted from Cooking Light