Black Bean Tostada

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Nutritional Information

Calories:
410 (32% from fat)
Fat:
14.4g (sat 5.9g,mono 5.9g,poly 1.4g)
Protein:
25.3g
Carbohydrate:
47.7g
Fiber:
7.2g
Cholesterol:
49mg
Iron:
3.7mg
Sodium:
858mg
Calcium:
264mg

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  • 4

Ingredients

  • * Salsa:
  • Ingredients
  • 1/2 * 1/2 cup chopped peeled avocado
  • 1/2 * 1/2 cup chopped seeded tomato
  • 1/4 * 1/4 cup thinly sliced green onions
  • 2 * 2 teaspoons fresh lime juice
  • 1/4 * 1/4 teaspoon salt
  • *
  • Remaining ingredients:
  • 2 * 2 tablespoons water
  • 2 * 2 tablespoons fresh lime juice
  • 1/2 * 1/2 teaspoon ground cumin
  • 1/8 * 1/8 teaspoon salt
  • 1/8 * 1/8 teaspoon ground red pepper
  • 1 * 1 (15-ounce) can black beans, rinsed and drained
  • 4 * 4 (8-inch) flour tortillas
  • 1 * 1 cup shredded roasted skinless, boneless chicken breast
  • 3/4 * 3/4 cup (3 ounces) pre-shredded Monterey Jack cheese
  • 1 * 1 cup shredded iceberg lettuce
  • 1/2 * 1/2 cup fat-free sour cream

Preparation

Step 1



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 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 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 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.

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