This was just a quick recipe suggestion from the calendar section of this month’s Food Network Magazine, so I’m going to lay it out here, as they don’t offer the recipe online. But, these Pumpkin Chicken Tostadas are easy-peasy! Simply mix pumpkin puree, cumin, and salt together. (Figure 3/4 c, 1/2 tsp, and 1/4 tsp, but use your judgement and prepare to taste.) Top tostadas with the puree, shredded rotisserie chicken, grated cheddar, and broil! That’s it! (I prepared the tostadas by lightly brushing whole wheat tortillas with oil and baking until crisp at 400 degrees.) This simple recipe is a fun take on fall Mexican food, and, the best part–you get the feeling and texture of refried beans, but the nutritional benefits of pumpkin!
How to make it an A+: Serve with sour cream and sprinkle with salt.