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Black Bean Tostadas
Ingredients
- 1/2 cup chopped avocado
- 1/2 cup chopped seeded tomato
- 1/4 cup thinly sliced green onions
- 2 Tbsp & 2 tsp fresh lime juice, separated
- 1/4 tsp salt
- 2 Tbsp water
- 1/2 tsp ground cumin
- 1/8 tsp salt
- 1/8 tsp ground red pepper
- 1 15-oz can black beans, rinsed & drained
- 4 8-inch flour tortillas
- 1 cup shredded, roasted, skinless chicken breast
- 3/4 cup preshredded Monterey Jack cheese
- 1 cup shredded iceberg lettuce
- 1/2 cup fat-free sour cream
Instructions
- Preheat broiler.
- To prepare salsa, combine avocado, tomato, green onions, 2 tsp lime juice and salt in a small bowl. Toss gently & set aside.
- Combine water, remaining lime juice, cumin, salt, red pepper and beans in a blender. Process until smooth.
- Place tortillas on a baking sheet and spread about 1/4 cup bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 Tbsp cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.
- Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa and 2 Tbsp sour cream. Cut each tortilla into 4 wedges.
Notes
You may want to double amount of salsa.