Options

Format:
Include:
PRINT
Photo: Randy Mayor Photo by: Photo: Randy Mayor

Black Bean-and-Chicken Tostadas

Quail and turkey were the pre-Columbian favorites. For convenience, we've substituted chicken, even though it was introduced later by the Spanish.

Cooking Light OCTOBER 1999

  • Yield: 6 servings

Ingredients

  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 4 (4-ounce) skinned, boned chicken breast halves
  • Cooking spray
  • 6 (6-inch) corn tortillas

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.

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
advertisement

Go to full version of

Black Bean-and-Chicken Tostadas recipe

advertisement