I found this the other day while meal planning and made it last night. Very yummy...lots of flavors going on!
5 tablespoons vegetable oil, divided
1 teaspoon ground cumin, divided
1/2 teaspoon chili powder
6 large flour tortillas
1/3 cup red wine vinegar
3/4 cup salsa
1/4 teaspoon salt
6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can corn, drained
1/2 cup coarsely chopped red onion
1 tomato, chopped
2 cups shredded lettuce
8 ounces hot pepper cheese (Monterrey Jack was yummy), shredded (about 2 cups)
In small bowl, combine 2 tablespoons of the oil with 1/2 teaspoon of the cumin and the chili powder. Brush on both sides of each flour tortilla. Place directly on grill over medium-hot coals. Grill for 1 to 2 minutes per side, until tortillas are golden brown and crisp. If tortillas begin to bubble up, pierce surface to flatten. Remove tortillas from heat and cool completely.
In medium bowl, whisk together remaining 3 tablespoons oil and vinegar. Stir in salsa, remaining 1/2 teaspoon cumin and salt; reserve 3/4 cup for dressing.
Place chicken on grill over medium-hot coals. Grill for 10 to 12 minutes, turning and basting occasionally with salsa mixture, until chicken is no longer pink. Cut chicken into strips. In medium bowl, toss together beans, corn, onion, tomato and reserved dressing. To assemble, place crisped tortilla on plate. Top with shredded lettuce, 1 cup of bean mixture, 1 sliced chicken breast and shredded cheese.
Makes 6 servings.**Note: I found the tostadas really hard to cut through and enjoy with the salad. I may not have allowed them to "crisp" enough. Also, you could try cutting them into strips instead.