CHICKEN AND BLACK BEAN TOSTADA WITH AVOCADO CREAM
Ingredients
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 a bottle)
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 jalapeno pepper, seeded, diced add 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 the tostada, 1 oz. chicken, tomato-corn salsa and dollop of avocado cream.