Soft Black Bean Tostadas
This was very quick and simple to make and the flavor was wonderful...
Yield
4 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the salsa | |||
| ½ | cup |
avocados
chopped peeled |
*
|
| ½ | cup |
tomatoes
chopped seeded |
|
| ¼ | cup |
scallions, spring or green onions
thinly sliced |
|
| 2 | teaspoons |
lime juice
fresh |
|
| ¼ | teaspoon |
salt
|
|
| Remaining ingredients | |||
| 2 | tablespoons |
water
|
|
| 2 | tablespoons |
lime juice
fresh |
|
| ½ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
red chili peppers
ground |
|
| 15 | ounces |
black beans
rinsed and drained |
|
| 4 | each |
flour tortillas (8 inch)
|
*
|
| 1 | cup |
chicken breast halves, boneless, skinless
shredded roasted |
|
| 3 | ounces |
monterey jack cheese
preshredded |
|
| 1 | cup |
iceberg lettuce
shredded |
|
| ½ | cup |
sour cream
fat free |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the salsa: | |||
| 118 | ml |
avocados
chopped peeled |
*
|
| 118 | ml |
tomatoes
chopped seeded |
|
| 59 | ml |
scallions, spring or green onions
thinly sliced |
|
| 1E+1 | ml |
lime juice
fresh |
|
| 1.3 | ml |
salt
|
|
| Remaining ingredients: | |||
| 3E+1 | ml |
water
|
|
| 3E+1 | ml |
lime juice
fresh |
|
| 2.5 | ml |
cumin
ground |
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
red chili peppers
ground |
|
| 433.5 | ml/g |
black beans
rinsed and drained |
|
| 4 | each |
flour tortillas (8 inch)
|
*
|
| 237 | ml |
chicken breast halves, boneless, skinless
shredded roasted |
|
| 86.7 | ml/g |
monterey jack cheese
preshredded |
|
| 237 | ml |
iceberg lettuce
shredded |
|
| 118 | ml |
sour cream
fat free |
|
Directions
Preheat broiler.
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 ¼ cup black bean mixture evenly over each tortilla.
Top each evenly with ¼ 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 ¼ cup lettuce, ¼ cup salsa, and 2 tablespoons sour cream.
Cut each tortilla into 4 wedges.
