Chicken and Black Bean Tostadas with Avocado Cream

The toasted tortillas provide a crispy base for this delicious Mexican dinner with chicken, black beans and an avocado cream.

Servings: 4; Calories: 280 Per Serving; Protein; 17g Per Serving; Fiber: 9g Per Serving

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
1 tablespoon chopped fresh cilantro OR 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
1 tablespoon chopped fresh cilantro OR 1 teaspoon dried cilantro
1/2 teaspoon fresh lime juice
1/2 teaspoon canola or corn oil

For the Chicken Tostadas
1/2 cup fresh or frozen corn OR 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
1 medium garlic clove, minced OR 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

Directions

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 avocado cream. Sprinkle with the cilantro leaves.

Recipe courtesy of the American Heart Association.