Mexican Tostadas

2 lbs. boneless, skinless chicken breasts
2 Tbsp. canola oil
2 large yellow onions, chopped
2 large red or green bell peppers, seeded and coarsely chopped
2 large garlic cloves,thinly sliced
1 Tbsp. chili powder
2 tsp. paprika
1 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1 (14 oz.) can chopped tomatoes with juice, no salt added
1/2 tsp. sugar
1(15 oz.) can pinto beans
8 (6”) soft corn tortillas

2 large tomatoes, dice 1”
2 radishes, sliced
2 c. shredded iceberg lettuce
4 pickled jalapeno chiles, coarsely chopped
1 c. shredded reduced-fat Cheddar cheese
1/2 c. low-fat sour cream
Bottled chunky tomato salsa

In large saucepan place chicken breasts; add enough cold water to cover. Bring to boil over high heat, then reduce heat to medium-low, simmer, uncovered, for 20 minutes. Using slotted spoon transfer chicken to rack to cool. Shred meat and set aside. Heat 1 tablespoon of oil in large skillet over medium-high heat. Add peppers, onions and garlic. Saute until softened, about eight minutes. Stir in chili powder, paprika,  cumin, pepper and salt; cook two minutes. Stir in tomatoes with juice and sugar. Simmer, uncovered, until sauce thickens, about eight minutes. Remove from heat and keep warm. Meanwhile, in small pan, heat beans over medium heat in their liquid; drain well. In heavy skillet heat remaining oil and toast tortillas, one at a time over high heat, until slightly crisp and lightly browned, about one minute on each side. Keep hot in foil. To assemble each of the tostadas divide tomato sauce, beans, chicken, diced tomato and lettuce among the eight tostadas. Sprinkle with a few jalapenos. Top with 1 tablespoon. each of Cheddar cheese and sour cream, plus radish slice and some salsa, if desired. Serves eight.

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