Black Bean-and-Chicken Tostadas

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 10%
  • Fat: 2.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 23.6g
  • Carbohydrate: 25.6g
  • Fiber: 4.4g
  • Cholesterol: 44mg
  • Iron: 2.4mg
  • Sodium: 458mg
  • Calcium: 77mg

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
  • 3/4 cup Tomatillo Purée
  • 1/3 cup chopped green onions

Preparation

  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.
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