Chicken Tostadas and Avocado Salsa from Cooking Light

Ingredients

• 3 tablespoon(s) fresh lime juice
• 1 1/2 tablespoon(s) extra-virgin olive oil
• 1/2 teaspoon(s) ground cumin
• 1/2 teaspoon(s) freshly ground black pepper
• 1/4 teaspoon(s) kosher salt
• 1 cup(s) chopped tomato
• 1/2 cup(s) chopped white onion
• 1 tablespoon(s) chopped fresh cilantro
• 1 avocado peeled & diced
• 1 tablespoon(s) extra-virgin olive oil divided
• 4 (6 inch) flour tortillas
• 2 cup(s) shredded green leaf lettuce
• 1 (15 oz) can(s) no-salt-added black beans rinsed & drained
• 2 cup(s) shredded boneless rotisserie chicken breat
• 1/4 cup(s) crumbled queso fresco

Preparation

1. 1. Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Add tomato, onion, cilantro, and avocado; toss gently to coat.
2. 2. Heat a large cast-iron or nonstick skillet over medium heat. Add 3/4 teaspoon oil to pan; swirl to coat. Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat procedure 3 times with remaining 2 1/4 teaspoons oil and tortillas.
3. 3. Place 1 tortilla on each of 4 plates. Layer each tortilla with 1/2 cup lettuce, about 1/2 cup beans, 1/2 cup chicken, 1/4 cup avocado salsa, and 1 tablespoon cheese.


4. CALORIES: 429 FAT: 21.6g (sat:4.1g, mono:13.4g, poly:2.7g) PROTEIN: 26.3g
5. CARB: 35g FIBER: 8.6g CHOL: 55mg IRON: 3mg SODIUM: 544mg
6. CALC: 147 mg