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Chicken Tostadas With Spicy Cabbage Slaw

 

Speedy fried beans, pre-cooked rotisserie chicken and bagged coleslaw make this a speedy weeknight main dish a welcome change.
30

Yield

4

servings

Prep

5

min

Cook

15

min

Ready

20

min

 

Ingredients

8 each corn tortillas (6-inch)
*
¼ cup vegetable oil
16 ounces pinto beans
undrained
1 tablespoon jalapeño pepper
jarred, drained
3 tablespoons jalapeno pickling liquid
*
1 x salt and black pepper
*
10 ounces coleslaw mix
*
½ cup queso fresco
or feta, cumbled
*
1 pound chicken meat, cooked
shredded
cup sour cream
2 tablespoons lime juice

Directions

Preheat oven to 450℉ (230℃) and adjust racks to upper and lower middle positions.

Brush tortillas with 2 tablespoons of oil and place on two baking sheets without overlapping.

Bake until just starting to brown, until crisp, about 10 minutes, switching baking sheets ½ way through.

In a skillet, heat the remaining oil over medium heat until shimmering hot. Add the beans with liquid, jalapeno peppers and 2 teaspoons of the jalapeno pickle juice. Cooking, mashing the beans, until the mixture thickens, about 5 minutes. Taste and adjust seasoning with salt and black pepper. Cover to keep warm.

In a bowl, toss together the coleslaw mix, salt and pepper to taste with the remaining jalapeno pickle juice until well combined and coated.

Spread the bean mixture over each crispy corn tortilla, top with chicken, cabbage mixture and cheese.

Whisk together the sour cream and lime juice, drizzle over the tostadas and serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 275g (9.7 oz)
Amount per Serving
Calories 48151% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 461mg 19%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 22%
Sugars g
Protein 79g
Vitamin A 4% Vitamin C 7%
Calcium 9% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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