We don’t eat a whole lot of Mexican food lately, although I still love it. It’s just so heavy and not really compatible with an active lifestyle. I tend to look for Mexican-style food that’s lighter and these tostadas fit the bill. They’re fast to make – the recipe calls for turkey or chicken, so I picked up a cooked rotisserie chicken from the store on my way home.

• Crispy Chicken Tostadas (EatingWell, November/December 2008)
• Black Beans