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Black Bean-and-Chicken Tostadas

Photo: Randy Mayor
Yield 6 servings
Quail and turkey were the pre-Columbian favorites. For convenience, we've substituted chicken, even though it was introduced later by the Spanish.

Ingredients

Nutrition 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

How to Make It

  1. Preheat grill or broiler.

  2. 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.

  3. Preheat oven to 350°.

  4. 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.