Chicken Tostadas and Avocado Salsa from Cooking Light

Serve with Chipotle Rice: Combine 2 cups water, 1 tbsp. butter, 1 tbsp. minced chipotle chile, canned in adobo sauce; 1/4 tsp. salt, 1/4 tsp. freshly ground black pepper in a small saucepan. Bring to a boil. Add 1 cup rice; stir gently. Cover, reduce heat, & simmer 18 minutes. Stir in 1 tbsp. chopped fresh cilantro. CALORIES: 197 FAT: 3.2g SODIUM: 211mg

Yield: 4 servings ( Serving Size: 1 tostada )
Community Recipe from

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
October 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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