Roasted Corn & Chicken Tostadas

8-10 7-inch tortillas (either corn or flour)
2-1/2 cups frozen corn
2 Tbsp. oil
2 lbs. boneless chicken breast, cut into bite-size pieces
4 tsp. chili powder
2 tsp. cumin
2 cups salsa; divided
1 can black beans
shredded lettuce
shredded cheese
sour cream

Lightly spray both sides of tortillas with nonstick cooking spray.  Place on a baking sheet and bake at 400 degrees 5 minutes; turn and bake another 5 minutes or until lightly browned and crisp (corn tortillas might need an extra minute or two).  Meanwhile, in a large skillet sprayed with cooking spray, cook corn over medium-high heat until it begins to brown, stirring frequently.  Remove corn from skillet and set aside.  In the same skillet, heat oil.  Add chicken, chili powder and cumin.  Cook and stir 2-3 minutes or until chicken is done.  Stir in 1 cup salsa, beans and corn.  Heat through.  Serve chicken mixture on crispy tortillas with additional salsa, lettuce, cheese and sour cream.  Makes 8 servings.


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