CHICKEN AND BLACK BEAN TOSTADA WITH AVOCADO CREAM
Ingredients
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Black Beans
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16 oz. canned, reduced-sodium black beans, drained, rinsed
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1 Tbsp. fresh cilantro or 1 tsp. dried cilantro
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1/2 tsp. lime juice (fresh or from a bottle)
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1/2 tsp. vegetable oil
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Avocado Cream
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1 small avocado (pit removed), peeled
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1/2 cup light sour cream
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1/2 tsp. honey
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1 Tbsp. fresh cilantro or 1 tsp. dried cilantro
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2 Tbsp. water, cold
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Chicken Tostada
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4 oz. boneless, skinned rotisserie chicken, all visible fat discarded, shredded
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1/2 cup fresh or frozen corn, cut off cob or
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1/2 cup canned, no-salt-added corn, drained, rinsed
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1 clove fresh, minced garlic OR
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3/4 tsp. jarred, minced garlic
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1 Roma tomato, diced
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3 Tbsp. red onion, diced
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1 small jalapeno pepper, seeded, diced add black pepper to taste fresh cilantro leaves
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4 6-inch tostadas
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Black Beans
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Combine the beans, 1 tablespoon cilantro, 1/2 teaspoon lime juice and vegetable oil in a food processor. Puree until smooth.
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Avocado Cream
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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.
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Chicken Tostada
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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.