About the Recipe
The toasted tortillas provide a crispy base for this delicious Mexican dinner.
Ingredients
For the Avocado Cream
1 small avocado, halved, pitted, and coarsely chopped
1/2 cup fat-free or low-fat sour cream
2 tablespoons cold water
OR1 tablespoon chopped fresh cilantro
1 teaspoon dried cilantro
1/2 teaspoon honey
For the Black Beans
1 15.5-ounce can no-salt-added black beans, rinsed and drained
OR1 tablespoon chopped fresh cilantro
1 teaspoon dried cilantro
1/2 teaspoon fresh lime juice
1/2 teaspoon canola or corn oil
For the Chicken Tostadas
OR1/2 cup fresh or frozen corn
1/2 cup no-salt-added canned corn, rinsed and drained
1 medium Roma tomato, diced
3 tablespoons diced red onion
1 small jalapeño, seeds and ribs discarded, diced
OR1 medium garlic clove, minced
3/4 teaspoon minced jarred garlic
Pepper to taste
4 6-inch corn tortillas
4 ounces shredded cooked skinless chicken breast, cooked without salt, all visible fat discarded
Handful fresh cilantro leaves, coarsely chopped
Preparation
For the Avocado Cream
In a small bowl, stir together the avocado, sour cream, water, cilantro, and honey. With the back of a spoon, mash the mixture until combined and creamy.
For the Black Beans
In a food processor or blender, process the beans, cilantro, lime juice, and oil until smooth.
For the Chicken Tostadas
Preheat the oven to 350˚F.
In a small bowl, stir together the corn, tomato, onion, jalapeño, garlic, and pepper.
Place the tortillas directly on the oven rack. Bake for 8 to 10 minutes, or until crisp. Transfer to a work surface.
Spread the bean mixture on the tortillas. Add the chicken. Spoon the tomato-corn salsa over the chicken. Top with a dollop of the avocado cream. Sprinkle with the cilantro leaves.