Black Bean-and-Chicken Tostadas Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Quail and turkey were the pre-Columbian favorites. For convenience, we've substituted chicken, even though it was introduced later by the Spanish.
Ingredients
1 tablespoon chili powder
1/2 teaspoon salt
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
6 (6-inch) corn tortillas
1 (15-ounce) can black beans, drained
1 tablespoon Dried-Chile Purée
3/4 cup Tomatillo Purée
1/3 cup chopped green onions
Instructions
Preheat grill or broiler.
Combine chili powder and salt; rub over both sides of chicken. Place chicken on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until done. Cool slightly, and coarsely chop.
Preheat oven to 350 °.
Place tortillas directly on middle rack in oven. Bake at 350 ° for 7 minutes (tortillas should be slightly pliable). Mash beans in a microwave-safe bowl to desired consistency; stir in Dried-Chile Purée. Microwave at high 30 seconds or until hot. Divide bean mixture evenly among tortillas; top with chicken. Spoon 2 tablespoons Tomatillo Purée over chicken; sprinkle each with about 1 tablespoon onions.
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