Black Bean And Chicken Tostadas

Course : Chicken
Serves: 4
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30 ounces canned black beans *or*
3 1/2 cups cooked black beans
1/2 medium poblano pepper -- diced
3 cloves garlic -- minced
1 teaspoon salt
1/2 cup green onion -- sliced
3 tablespoons fresh lime juice
2 tablespoons fresh cilantro -- chopped
1 teaspoon cumin
4 pieces tostada shells
4 cups iceberg lettuce -- sliced thin
8 medium boneless skinless chicken tenderloins
4 medium tomatoes -- diced
2 medium avocados diced
1 cup cheddar cheese -- shredded

Preparation / Directions:

Cook chicken in medium-high skillet until juices run clear. Keep warm. Slightly drain the beans and pour into a large mixing bowl. Add the next seven ingredients and mix well. From this mixture, remove 1 1/2 cups, draining off as much liquid as possible, and place into bowl and mash to a paste consistency. Mix paste back into the remainder of the beans. To assemble, spread 1/4 of bean mixture onto each tostada, then sprinkle each with I cup of lettuce, followed by 2 sliced chicken tenderloins and 1/4 of the tomatoes. Top with avocados and cheese. Serve immediately.


Nutritional Information:

455 Calories (kcal); 32g Total Fat; (59% calories from fat); 13g Protein; 36g Carbohydrate; 30mg Cholesterol; 842mg Sodium

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