Ingredients:

• 3 cups chopped, cooked chicken

• 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend 

• 4 ounces cream cheese, softened 

• ¼ cup chopped red bell pepper 

• 1 jalapeno, seeded and chopped 

• 1 tablespoon ground cumin 

• 1½ teaspoons salt 

• ½ teaspoon pepper 

• 6 tostadas 

• 1 (15-ounce) can black beans, rinsed and drained 

• 1 cup sour cream 

• ½ cup salsa 

• 1 cup lettuce, shredded 

Preparation:

1. Preheat oven to 350 F. Combine the first 8 ingredients in a medium bowl. Stir thoroughly.

2. Place tostadas on a cookie sheet. Sprinkle ¼ cup black beans onto each tostada. Top each tostada with ½ cup chicken mixture.

3. Bake for 10 minutes or until warmed through.

4. In a small bowl mix together sour cream and salsa. Stir to combine. Plate the tostadas and top with shredded lettuce and sour cream dressing.

5. Makes 6 servings.