Chicken and Veggie Tostadas

Today is our first morning in Hawaii. We are staying for the next two nights on Maui and the view from outside our Bed and Breakfast is absolutely wonderful. Since we came for Jessi's work I too brought my laptop so hopefully I will be able to share some pictures throughout our trip.
A full day on the plane yesterday gay me some serious time to pick through my memory cards and pull out some recipes that we've been cooking. This one come from Cooking Light and incorporates some of those summer veggies everyone loves so much. But who ever thought of combining squash and a mexican-style dish? Well let me tell you—it's delicious! We're convinced that you can combine just about anything on a tostada with black bean, sour cream and cheese and it'll be marvelous. So if you've got some left over squash and need a quick meal idea give this one a try. I also included a shot from our deck this morning. Aloha! Roughly modified from Cooking Light, serves 4.

Ingredients

• 3 teaspoons ground cumin, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon canola oil
• 1 lb. chicken breast tenders
• 1 cup chopped red onion (about 1 small)
• 1 14 oz. can corn kernels, drained
• 1 1/2 cup chopped squash (about 1 1/2 small)
• 1/2 cup sliced mushrooms
• 3/4 cup green salsa
• 1/4 cup chopped fresh cilantro, divided
• 4 flour tortillas (we use 10")
• Cooking spray
• 1-2 cups shredded Monterey Jack cheese (depending on how cheesy you like it)
• 1 14 oz. can black beans, drained
• Low-fat sour cream, to top

Directions

1. Preheat broiler.
2. Combine 2 tsp cumin, salt and pepper in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. 
3. Add onion, corn, squash and mushrooms to pan; sauté for 3-4 minutes or until chicken is done.
4. Stir in salsa and 4 tablespoons cilantro. Cook 3 minutes or until liquid almost evaporates, stirring frequently.
5. Meanwhile, heat black beans and 1 tsp cumin in a small saucepan over low heat. Keep warm.
6. 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 (watch closely so they don't burn!). 
7. Spoon about a portion of the chicken mixture in the center of each tortilla; sprinkle each serving with cheese. Broil an additional 2 minutes or until cheese melts. 
8. Repeat procedure with remaining tortillas, chicken mixture, and cheese. 
9. Top each tostada with beans, sour cream and cilantro. Serve immediately.