Chicken and Veggie Tostadas

2 medium onions, thinly sliced
2 bell peppers (ribs and seeds removed), thinly sliced
1 box (10 ounces) frozen corn kernels or 1 can corn
1 cup prepared fresh salsa
2 tablespoons olive oil
Coarse salt and ground pepper
2 cups shredded cooked chicken (I use a rotisserie chicken)
8 corn tortillas (6-inch)
1 1/2 cans refried beans
1 1/2 cups shredded sharp cheddar





Preheat oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil. In a large bowl, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper. Spread evenly on baking sheet.





Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more.

Transfer chicken and vegetable mixture to a serving bowl, discarding foil.

Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with refried beans, then cheese.



Bake until edges are golden and cheese is melted, 5 to 8 minutes.

Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa.



Serve with sour cream and guacamole. Makes 8 servings.

Can also be served as a filling for tacos/fajitas.