Shredded chicken and avocado salsa top this 20-minute Mexican dinner.
1/2 cup chopped peeled avocado
1/2 cup chopped seeded tomato
1/4 cup thinly sliced green onions
2 teaspoons fresh lime juice
1/4 teaspoon salt
2 tablespoons water
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
4 (8-inch) flour tortillas
1 cup shredded roasted skinless, boneless chicken breast
3/4 cup (3 ounces) preshredded Monterey Jack cheese
1 cup shredded iceberg lettuce
1/2 cup fat-free sour cream
How to Make It
To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.
Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.
Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.
Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.
Easy to make, great blend of flavors, especially since I struggle to get my husband to eat fresh tomatoes or avacado. He really liked the fresh salsa. This will be a regular dinner when we're short on time.
Delicious, super quick, easy to prepare and easy to vary- the best kind of casual meal. I made this without chicken, but one could use any kind of meat or vegetables in the topping. I substituted cotija cheese this time as I had some to use up, otherwise made as directed. Each one was quite filling. Very tasty!
This was great. I oven roasted a chicken breast seasoned with garlic salt, ancho chili powder, and cumin seasoning at 375 for 25 minutes, let it cool then chopped it vs. shredded it. I didn't have iceberg so I used some shredded napa cabbage instead. Omitted the water in the black beans to make it a bit thicker. Prebroiled the tortillas for 3 minutes then loaded them up with the beans/chicken/cheese. Delicious. And surprisingly filling.
Excellent and easy recipe! I made a few modifications to suit our taste and according to what I already had in the fridge. Added cilantro to the salsa (some serrano or jalapeno would be good, too) and used more as a garnish, doubled the amount of salsa used, used whole wheat flour tortillas, nearly doubled the chicken, subbed cotija cheese, and shredded cabbage instead of iceberg, and replaced the sour cream with Greek yogurt. Was able to prep all ingredients ahead of time and assembled when ready to eat. We found that one tostada with a side salad was plenty for each my husband and I, and we are fairly big eaters. Will make these again and again. Even with the cayenne was mild enough for my one-year old. Mine had to cook for more like 3 - 4 minutes to get crispy, but still couldn't ask for a quicker dinner.