Chicken, black bean and avocado tostada bites

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Yield: 12 servings ( Serving Size: 4 tostada bites )
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  • 1 whole(s) avocado peeled, pitted, diced
  • 3/4 cup(s) tomatillos (3 large) husked, rinsed, chopped
  • 1/4 cup(s) white or yellow onions chopped
  • 1/4 cup(s) cilantro chopped
  • 1 whole(s) jalapeno pepper seeded and chopped
  • 2-1/4 tablespoon(s) lime juice
  • 1 teaspoon(s) salt
  • 1 tablespoon(s) vegetable oil
  • 1 teaspoon(s) chipotle chile powder
  • 1 can(s) black beans drained (reserve liquid)
  • 48 round tortilla chips
  • 12 ounce(s) grilled chicken diced
  • 48 cilantro springs


  1. To make avocado-tomatillo salsa, in a food processor, pulse avocado, tomatillos, onion, cilantro, jalapeño, lime juice and salt to a chunky purée. In a small saucepan, heat oil and chipotle powder until it sizzles. Add black beans and 2 tablespoons reserved liquid. Mash with potato masher to form a rough purée. Spread 1 teaspoon avocado-tomatillo salsa and 1 teaspoon black bean purée onto each tortilla chip. Top with 3 pieces diced chicken and garnish with 1 cilantro sprig. Serve immediately.
  2. Per Servings

  3. Per Serving (4 tostada bites): 138 cals; 6.5g fat; 15mg cholesterol; 270mg sodium; 13g carbs; 3.4g fiber; 8.8g protein
December 2012

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

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