Black Bean-and-Chicken Tostadas

Black Bean-and-Chicken Tostadas Recipe
Photo: Randy Mayor
Quail and turkey were the pre-Columbian favorites. For convenience, we've substituted chicken, even though it was introduced later by the Spanish.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 215
Caloriesfromfat 10 %
Fat 2.5 g
Satfat 0.5 g
Monofat 0.5 g
Polyfat 0.8 g
Protein 23.6 g
Carbohydrate 25.6 g
Fiber 4.4 g
Cholesterol 44 mg
Iron 2.4 mg
Sodium 458 mg
Calcium 77 mg

Ingredients

1 tablespoon chili powder
1/2 teaspoon salt
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
6 (6-inch) corn tortillas
1 (15-ounce) can black beans, drained
1 tablespoon Dried-Chile Purée
1/3 cup chopped green onions

Preparation

Preheat grill or broiler.

Combine chili powder and salt; rub over both sides of chicken. Place chicken on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until done. Cool slightly, and coarsely chop.

Preheat oven to 350°.

Place tortillas directly on middle rack in oven. Bake at 350° for 7 minutes (tortillas should be slightly pliable). Mash beans in a microwave-safe bowl to desired consistency; stir in Dried-Chile Purée. Microwave at high 30 seconds or until hot. Divide bean mixture evenly among tortillas; top with chicken. Spoon 2 tablespoons Tomatillo Purée over chicken; sprinkle each with about 1 tablespoon onions.

Note:

October 1999
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