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Soft Black Bean Tostadas

Soft Black Bean Tostadas
Yield

4 servings (serving size: 1 tostada)

Shredded chicken and avocado salsa top this 20-minute Mexican dinner.

Ingredients

  • Salsa:
  • 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
  • Remaining ingredients:
  • 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

Nutrition Information

  • calories 410
  • caloriesfromfat 32 %
  • fat 14.4 g
  • satfat 5.9 g
  • monofat 5.9 g
  • polyfat 1.4 g
  • protein 25.3 g
  • carbohydrate 47.7 g
  • fiber 7.2 g
  • cholesterol 49 mg
  • iron 3.7 mg
  • sodium 858 mg
  • calcium 264 mg

How to Make It

  1. Preheat broiler.

  2. To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.

  3. Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.

  4. 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.

  5. Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.