Southwest Chicken Tostadas
Quick Refried Black Beans
Ingredients
- ½ lb boneless, skinless chicken breasts
- ½ tsp Southwest seasoning
- 4 corn tortillas (preferably whole-grain)
- 2 tsp olive oil
- 1 small avocado, halved
- 2 Tbsp chopped fresh cilantro, divided
- 1 tsp fresh lime juice
- 1 clove garlic, minced
- ⅛ tsp salt
- 1 small organic tomato, chopped
- ½ cup shredded lettuce
- ¼ cup sour cream
- ½ cup fresh salsa
Instructions
- Preheat oven to 400°F. Place chicken in a greased baking dish; sprinkle with Southwest seasoning. Bake 20 to 25 minutes or until done. Cool slightly, and shred chicken with 2 forks.
- Brush tortillas with oil; place in a single layer on a baking sheet. Bake 2 to 3 minutes per side or until crisp.
- Meanwhile, stir together avocado, 1 Tbsp cilantro, lime juice, garlic, and salt.
- Spread avocado mixture on tostadas; top with chicken, tomato, lettuce, sour cream, salsa, and 1 Tbsp cilantro.
Side Dish Ingredients
- 1 (15-oz) can BPA-free black beans, drained and rinsed
- ¼ cup low-sodium chicken broth
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 green onion, finely chopped
Side Dish Instructions
- Combine beans and broth in a large skillet. Cook over medium heat, stirring and mashing with a spoon or potato masher until thoroughly heated.
- Season with salt and pepper; top with onion.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
507
|
200
|
707
|
| Fat (g) | 25 | 1 | 26 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 32 | 14 | 46 |
| Carb (g) | 40 | 36 | 76 |
| Fiber (g) | 7 | 13 | 20 |
| Sodium (mg) | 581 | 347 | 928 |
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