Chicken and Black Bean Tostada with Avocado Cream

    KTUL / American Heart Assoc. 7/2/18

    From The American Heart Association...


    Black Beans

    16 oz. canned, reduced-sodium black beans, drained, rinsed

    1 Tbsp. fresh cilantro OR

    1 tsp. dried cilantro

    1/2 tsp. lime juice (fresh or from jar)

    1/2 tsp. vegetable oil

    Avocado Cream

    1 small avocado (pit removed), peeled

    1/2 cup light sour cream

    1/2 tsp. honey

    1 Tbsp. fresh cilantro OR

    1 tsp. dried cilantro

    2 Tbsp. water, cold

    Chicken Tostada

    4 oz. boneless, skinned rotisserie chicken, all visible fat discarded, shredded

    1/2 cup fresh or frozen corn, cut off cob OR

    1/2 cup canned, no-salt-added corn, drained, rinsed

    1 clove fresh, minced garlic OR

    3/4 tsp. jarred, minced garlic

    1 Roma tomato, diced

    3 Tbsp. red onion, diced

    1 small jalapeño pepper, seeded, diced

    black pepper, to taste

    fresh cilantro leaves

    4 6- inch tostadas


    Black Beans

    Combine the beans, 1 tablespoon cilantro, 1/2 teaspoon lime juice and vegetable oil in a food processor. Puree until smooth.

    Avocado Cream

    Combine avocado, sour cream, remaining lime juice, honey, remaining cilantro, and water in a mixing bowl or sealed plastic bag. Mash with back of spoon or by hand until mostly combined and creamy.

    Chicken Tostada

    In a medium bowl, combine corn, garlic, tomato, onion, jalapeno and pepper, set aside.

    On each tostada, spread about 2 tablespoons. black beans to cover tostada, 1 oz. chicken, tomato-corn salsa and dollop of avocado cream.

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