If you have 15 minutes, you can make this delicious and healthy dinner. This is a great recipe to get your kids involved with cooking. Once the tostada shells are cooked have your kiddos help with the assembly!
Serving size: 2 tostadas; Makes 6 tostadas
12 corn tortillas or tostada shells
3 medium tomatoes, diced
3 avocados, diced
2 tbsp red onion, finely chopped
1/4 cup cilantro, chopped
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
15 oz can black beans, drained & rinsed
2 cups shredded chicken *(see bottom of the page)
1/2 cup mexi blend cheese
4 oz plain Greek yogurt, optional
1.) To make the tostadas, spray tortillas with cooking spray and sprinkle with salt on both sides. Bake at 400 degrees for 6 minutes per each side.
2.) While tostadas are baking, make the easy guacamole style salsa by combining tomato, avocado, red onion, cilantro, cumin, chili powder, salt, pepper and lime juice.
3.) To assemble the tostadas, top each shell with guacamole, beans, chicken and cheese. Put a small dollip of yogurt on top of the tostada if desired.
Serving size 2 tostadas: Calories: 350, Protein: 22g, Fat: 22g, Staurated Fat: 5g Carbs: 39g
*How I make my shredded chicken:
I take 2-4 chicken breasts and stick them in a crock pot, top them with 1 cup of jarred salsa. I cook for 4-5 hours on low. I pull them out and shred them using 2 forks. I discard about 75% of the liquid that is left in the crockpot. I add the shredded chicken back to the crockpot and mix with the liquid and add any additional seasonings. This usually will last me 2 meals.