Chicken Tostadas

I have friends who talk about how hard it is to cook for just themselves and their husband/boyfriend/whoever, because they get tired of the leftovers and then food goes to waste. I definitely understand that feeling. Luckily my boyfriend, Stephen, is a big eater so leftovers don't usually last very long. But if I do have a lot of leftovers, I try my best to find a way to turn some of the leftovers into a different kind of dish. This uses chicken from the Chicken A l'Orange.

Chicken Tostadas

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2 chicken breasts, cooked and shredded

1 can black beans

2 c. frozen corn

1 can chicken broth

1 T. chili powder

2 t. cumin

1 t. ground red pepper

1 t. garlic powder

1 t. oregano

1 pkg corn tortillas

Toppings: lettuce, tomatoes, queso fresco, red onion slices, lime, whatever else you want

In medium pot, bring chicken broth, chili powder, cumin, ground red pepper, garlic powder and oregano to a simmer. Add chicken and let simmer for 5 minutes. Add black beans and corn, simmer for another 5 minutes. Spray both sides of the corn tortillas with cooking spray. Salt one side of tortillas and bake them in a 350 degree oven for about 12 minutes, or until they are crispy. Top crispy corn tortilla with chicken mixture, lettuce, tomatoes, red onions and queso fresco. Garnish with lime wedge.