Rating: 5 stars
29 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Nancy Hughes
Recipe by Cooking Light January 2006

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 tostada)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

    Advertisement
  • 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.

Nutrition Facts

410 calories; calories from fat 32%; fat 14.4g; saturated fat 5.9g; mono fat 5.9g; poly fat 1.4g; protein 25.3g; carbohydrates 47.7g; fiber 7.2g; cholesterol 49mg; iron 3.7mg; sodium 858mg; calcium 264mg.
Advertisement