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Tostados

  • 4servings
  • 23minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B6, C, E
MineralsCopper, Fluorine, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 corn tortillas

  2. Nonstick cooking spray

  3. 1 pound(s) boneless, skinless chicken thighs

  4. 1 1/2 teaspoon(s) ground cumin

  5. 2 teaspoon(s) oil

  6. 1 avocado , firm-ripe

  7. 2 tablespoon(s) lime juice

  8. 1 can(s) (15 1/2 oz) black beans , rinsed

  9. 1/4 cup(s) chopped cilantro

  10. 1/2 cup(s) smooth chipotle salsa (we used Old El Paso)

  11. 3 cup(s) (up to 4)

  12. chopped romaine lettuce

Instructions Jump to Ingredients ↑

  1. Heat oven to 450ºF. Coat corn tortillas with nonstick spray. Place directly on oven rack; bake 8 minutes to crisp.

  2. Meanwhile, cut chicken into 1-in. pieces; toss with 1 tsp cumin. Heat oil in large nonstick skillet over medium-high heat. Cook chicken 5 minutes, or until browned and cooked through.

  3. Cut avocado into chunks. Toss with lime juice, black beans, cilantro, and 1/2 tsp cumin.

  4. Stir salsa into chicken; remove from heat. Serve corn tortillas topped with lettuce, bean mixture and chicken. Serve with additional salsa.

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