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Chicken and Black Bean Tostada with Avocado Cream

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Chicken and Black Bean Tostada with Avocado Cream

You will love this delicious Tex-Mex dinner for the whole family.

Nutrition Facts

Chicken and Black Bean Tostada with Avocado Cream

CaloriesCalories

280 Per Serving

ProteinProtein

17g Per Serving

FiberFiber

9g Per Serving

Cost Per ServingCost Per Serving

$1.64

Nutrition Facts

Calories 280
Total Fat 8.0 g
Saturated Fat 1.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.5 g
Cholesterol 25 mg
Sodium 199 mg
Total Carbohydrate 37 g
Dietary Fiber 9 g
Sugars 6 g
Added Sugars 0 g
Protein 17 g

Ingredients

Servings  4  

For the Avocado Cream:

  • 1 small avocado (pit removed), peeled
  • 1/2 cup light sour cream
  • 1/2 teaspoon honey
  • 1 tablespoon fresh cilantro OR
  • 1 teaspoon dried cilantro
  • 2 tablespoon water (cold)

For the Black Beans:

  • 16 ounces canned, reduced-sodium black beans (drained, rinsed)
  • 1 tablespoon fresh cilantro OR
  • 1 teaspoon dried cilantro
  • 1/2 tsp lime juice (fresh or from jar)
  • 1/2 teaspoon vegetable oil

For the Chicken Tostada:

  • 4 ounces boneless, skinned rotisserie chicken (all visible fat discarded, shredded)
  • 1/2 cup fresh or frozen corn (cut off cob) OR
  • 1/2 cup canned, no-salt-added corn (drained, rinsed)
  • 1 clove fresh, minced garlic OR
  • 3/4 teaspoon jarred, minced garlic
  • 1 Roma tomato (diced)
  • 3 tablespoon red onion (diced)
  • 1 small jalapeño pepper (seeded, diced)
  • black pepper (to taste)
  • fresh cilantro leaves
  • 4 6- inch tostadas

Directions

Tip: Click on step to mark as complete.

For the Avocado Cream:

  1. Combine avocado, sour cream, remaining lim juice, honey, remaining cilantro, and water in a mixing bowl or sealed plastic bag. Mash with back of spoon or by hand until mostly combined and creamy.

For the Black Beans:

  1. Combine the beans, 1 tablespoon cilantro, 1/2 teaspoon lime juice and vegetable oil in a food processor. Puree until smooth.

For the Chicken Tostada:

  1. In a medium bowl, combine corn, garlic, tomato, onion, jalapeno and pepper, set aside.
  2. On each tostada, spread about 2 tablespoons. black beans to cover tostada, 1 oz. chicken, tomato-corn salsa and dollop of avocado cream.

Tip: Mashing the avocado cream can be a safe and fun step to involve kids in preparing this meal.

 

You will love this delicious Tex-Mex dinner for the whole family.

Nutrition Facts

Chicken and Black Bean Tostada with Avocado Cream

CaloriesCalories

280 Per Serving

ProteinProtein

17g Per Serving

FiberFiber

9g Per Serving

Cost Per ServingCost Per Serving

$1.64
×
Calories 280
Total Fat 8.0 g
Saturated Fat 1.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.5 g
Cholesterol 25 mg
Sodium 199 mg
Total Carbohydrate 37 g
Dietary Fiber 9 g
Sugars 6 g
Added Sugars 0 g
Protein 17 g

Ingredients

Servings  4  

For the Avocado Cream:

  • 1 small avocado (pit removed), peeled
  • 1/2 cup light sour cream
  • 1/2 teaspoon honey
  • 1 tablespoon fresh cilantro OR
  • 1 teaspoon dried cilantro
  • 2 tablespoon water (cold)

For the Black Beans:

  • 16 ounces canned, reduced-sodium black beans (drained, rinsed)
  • 1 tablespoon fresh cilantro OR
  • 1 teaspoon dried cilantro
  • 1/2 tsp lime juice (fresh or from jar)
  • 1/2 teaspoon vegetable oil

For the Chicken Tostada:

  • 4 ounces boneless, skinned rotisserie chicken (all visible fat discarded, shredded)
  • 1/2 cup fresh or frozen corn (cut off cob) OR
  • 1/2 cup canned, no-salt-added corn (drained, rinsed)
  • 1 clove fresh, minced garlic OR
  • 3/4 teaspoon jarred, minced garlic
  • 1 Roma tomato (diced)
  • 3 tablespoon red onion (diced)
  • 1 small jalapeño pepper (seeded, diced)
  • black pepper (to taste)
  • fresh cilantro leaves
  • 4 6- inch tostadas

Directions

Tip: Click on step to mark as complete.

For the Avocado Cream:

  1. Combine avocado, sour cream, remaining lim juice, honey, remaining cilantro, and water in a mixing bowl or sealed plastic bag. Mash with back of spoon or by hand until mostly combined and creamy.

For the Black Beans:

  1. Combine the beans, 1 tablespoon cilantro, 1/2 teaspoon lime juice and vegetable oil in a food processor. Puree until smooth.

For the Chicken Tostada:

  1. In a medium bowl, combine corn, garlic, tomato, onion, jalapeno and pepper, set aside.
  2. On each tostada, spread about 2 tablespoons. black beans to cover tostada, 1 oz. chicken, tomato-corn salsa and dollop of avocado cream.

Tip: Mashing the avocado cream can be a safe and fun step to involve kids in preparing this meal.