Mexican Pocket Bread Tostadas

Ingredients

• 6 ounces grilled tender beef steak sliced (see notes)
• 3 cups cabbage shredded finely
• 0.5 cup cilantro leaves fresh
• 7 oz chilies diced green canned
• 4  pocket breads ()
• 0.5 cup onion red chopped
• 16 oz nonfat refried beans canned
• 0.8 cup tomato salsa 
• 4 servings salt and pepper 
• 0.3 lb cheddar cheese shredded reduced-fat

Equipment

• baking sheet
• oven

Directions

1. Arrange pocket breads slightly apart on a 14- by 17-inch baking sheet.
2. Spread 1/4 of the beans evenly on each round.
3. Top beans equally with chicken, onion, chilies, and cheese.
4. Bake in a 425 regular or convection oven until pocket breads are crisp and cheese is melted, about 8 minutes (6 minutes in a convection oven).
5. Transfer each round to a plate. Mound cabbage equally on rounds and top with cilantro.
6. Serve tostadas with salsa and salt and pepper to add to taste.