Chicken and Black Bean Tostadas with Avocado-Cilantro Cream √
Note: Using a few convenience foods, such as canned beans, pre-cut veggies and rotisserie chicken helps make this family favorite a quick and easy weeknight option. Cotija is a Mexican dry, salty cheese. It can often be found in the specialty cheese section of the grocery store. Parmesan is a good substitute. From Meredith Deeds.
• 1/2 c. light sour cream
• avocado, halved, pitted and peeled
• 1/4 c. packed fresh cilantro leaves
• 1 serrano chile
• 1 tbsp. fresh lime juice
• Pinch of salt
• 8 tostada shells
• 1 c. refried beans, warmed
• 4 c. cooked chicken, shredded
• 2 c. finely shredded cabbage
• 1/2 c. finely diced red onion
• 8 radishes, thinly sliced
• 1/2 cup grated cotija cheese (see Note) or Parmesan
Combine the sour cream, avocado, cilantro, chile, lime juice and salt in a blender or food processor and purée until smooth. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.
Spread the refried beans on the tostadas. Top with the chicken, cabbage, onion, radishes, and cheese. Drizzle with avocado-cilantro cream and serve.
Variation: If you can’t find pre-made tostada shells or would prefer to make your own, preheat oven to 400 degrees. Brush 8 corn tortillas lightly with the oil and sprinkle with salt or chili powder, if desired. Place in single layer on 2 baking sheets. Bake for 5 minutes, then turn tortillas, rearrange baking sheets, and bake for 3 to 6 minutes longer until the tortillas are crisp and light brown.
Nutrition information per serving:
Calories 300 Fat 15 g Sodium 480 mg Saturated fat 6 g
Carbohydrates 17 g Calcium 110 mg
Protein 25 g Chol 73 mg Dietary fiber 4 g
Diabetic exchanges per serving: 1 bread/starch, 3 lean meat, 1 fat.