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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.

Ingredients

Servings  4  

For the Avocado Cream:

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

For the Black Beans:

  • 1 15.5-ounce can no-salt-added black beans, rinsed and drained
  • 1 tablespoon fresh cilantro OR
  • 1 teaspoon dried cilantro
  • 1/2 teaspoon fresh lime juice
  • 1/2 teaspoon canola or corn oil

For the Chicken Tostada:

  • 4 ounces shredded cooked skinless chicken breast, cooked without salt, all visible fat discarded
  • 1/2 cup fresh or frozen corn OR
  • 1/2 cup no-salt-added canned corn, rinsed and drained
  • 1 medium garlic clove, minced OR
  • 3/4 teaspoon minced jarred garlic
  • 1 medium Roma tomato, diced
  • 3 tablespoons diced red onion
  • 1 small jalapeño, seeded and diced
  • Pepper, to taste
  • Handful cilantro leaves, coarsely chopped
  • 4 6-inch corn tortillas

Directions

Tip: Click on step to mark as complete.

For the Avocado Cream:

  1. In a small bowl, stir together the avocado, sour cream, honey, cilantro, and water. With the back of a spoon, mash the mixture until combined and creamy.

For the Black Beans:

  1. In a food processor or blender, process the beans, cilantro, lime juice, and oil until smooth.

For the Chicken Tostada:

  1. Preheat the oven to 350˚F.
  2. In a small bowl, stir together the corn, garlic, tomato, onion, jalapeño, and pepper.
  3. Place the tortillas directly on the oven rack. Bake for 8 to 10 minutes, or until crisp. Transfer to a work surface.
  4. Spread the bean mixture on the tortillas. Add the chicken. Spoon the tomato-corn salsa over the chicken. Top with a dollop of the avocado cream. Sprinkle with the cilantro leaves.

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

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

 

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
  • 1/2 cup light sour cream
  • 1/2 teaspoon honey
  • 1 tablespoon fresh cilantro OR
  • 1 teaspoon dried cilantro
  • 2 tablespoons water (cold)

For the Black Beans:

  • 1 15.5-ounce can no-salt-added black beans, rinsed and drained
  • 1 tablespoon fresh cilantro OR
  • 1 teaspoon dried cilantro
  • 1/2 teaspoon fresh lime juice
  • 1/2 teaspoon canola or corn oil

For the Chicken Tostada:

  • 4 ounces shredded cooked skinless chicken breast, cooked without salt, all visible fat discarded
  • 1/2 cup fresh or frozen corn OR
  • 1/2 cup no-salt-added canned corn, rinsed and drained
  • 1 medium garlic clove, minced OR
  • 3/4 teaspoon minced jarred garlic
  • 1 medium Roma tomato, diced
  • 3 tablespoons diced red onion
  • 1 small jalapeño, seeded and diced
  • Pepper, to taste
  • Handful cilantro leaves, coarsely chopped
  • 4 6-inch corn tortillas

Directions

Tip: Click on step to mark as complete.

For the Avocado Cream:

  1. In a small bowl, stir together the avocado, sour cream, honey, cilantro, and water. With the back of a spoon, mash the mixture until combined and creamy.

For the Black Beans:

  1. In a food processor or blender, process the beans, cilantro, lime juice, and oil until smooth.

For the Chicken Tostada:

  1. Preheat the oven to 350˚F.
  2. In a small bowl, stir together the corn, garlic, tomato, onion, jalapeño, and pepper.
  3. Place the tortillas directly on the oven rack. Bake for 8 to 10 minutes, or until crisp. Transfer to a work surface.
  4. Spread the bean mixture on the tortillas. Add the chicken. Spoon the tomato-corn salsa over the chicken. Top with a dollop of the avocado cream. Sprinkle with the cilantro leaves.

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

 

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