The toasted tortillas provide a crispy base for this delicious Mexican dinner.
Nutrition Facts
Ingredients
For the Avocado Cream
- 1 small avocado, halved, pitted, and coarsely chopped
- 1/2 cup fat-free or low-fat sour cream
- 2 tablespoons cold water
- OR1 tablespoon chopped fresh cilantro
- 1 teaspoon dried cilantro
- 1/2 teaspoon honey
For the Black Beans
- 1 15.5-ounce can no-salt-added black beans, rinsed and drained
- OR1 tablespoon chopped fresh cilantro
- 1 teaspoon dried cilantro
- 1/2 teaspoon fresh lime juice
- 1/2 teaspoon canola or corn oil
For the Chicken Tostadas
- OR1/2 cup fresh or frozen corn
- 1/2 cup no-salt-added canned corn, rinsed and drained
- 1 medium Roma tomato, diced
- 3 tablespoons diced red onion
- 1 small jalapeño, seeds and ribs discarded, diced
- OR1 medium garlic clove, minced
- 3/4 teaspoon minced jarred garlic
- Pepper to taste
- 4 6-inch corn tortillas
- 4 ounces shredded cooked skinless chicken breast, cooked without salt, all visible fat discarded
- Handful fresh cilantro leaves, coarsely chopped
Directions
For the Avocado Cream
- In a small bowl, stir together the avocado, sour cream, water, cilantro, and honey. With the back of a spoon, mash the mixture until combined and creamy.
For the Black Beans
- In a food processor or blender, process the beans, cilantro, lime juice, and oil until smooth.
For the Chicken Tostadas
- Preheat the oven to 350˚F.
- In a small bowl, stir together the corn, tomato, onion, jalapeño, garlic, and pepper.
- Place the tortillas directly on the oven rack. Bake for 8 to 10 minutes, or until crisp. Transfer to a work surface.
- 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.