Smoky Chipotle Chicken and Black Bean Tostadas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Chipotle Chicken and Black Bean Tostadas

YOUR SOLIN GENERATED RECIPE

Smoky Chipotle Chicken and Black Bean Tostadas

Crispy baked corn tortillas topped with tender chipotle-spiced chicken and creamy black beans, finished with a zesty and crunchy lime-cabbage slaw.

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NUTRITION

444kcal
Protein
43.1g
Fat
11.1g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 small corn tortillas

0.25 cup black beans

1 tsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

1 cup green cabbage

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp garlic powder

1 tbsp cilantro

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PREPARATION

  • 1

    Preheat your oven to 400°F and lightly brush both sides of the corn tortillas with half of the olive oil.

  • 2

    Place tortillas on a baking sheet and bake for 8-10 minutes, flipping halfway through, until they are golden and crispy.

  • 3

    While tortillas bake, dice the chicken breast into small bite-sized pieces and season with sea salt, garlic powder, and the chipotle peppers.

  • 4

    Heat the remaining olive oil in a skillet over medium heat and sauté the chicken until cooked through and slightly caramelized.

  • 5

    In a small bowl, lightly mash the black beans with a fork and a teaspoon of water, then warm them in the microwave or a small saucepan.

  • 6

    In a separate bowl, toss the shredded green cabbage with lime juice and chopped cilantro to create a bright, fresh slaw.

  • 7

    Assemble the tostadas by spreading a layer of warm black beans onto each crispy tortilla, followed by the smoky chicken and a heap of the lime-cabbage slaw.

Smoky Chipotle Chicken and Black Bean Tostadas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Chipotle Chicken and Black Bean Tostadas

YOUR SOLIN GENERATED RECIPE

Smoky Chipotle Chicken and Black Bean Tostadas

Crispy baked corn tortillas topped with tender chipotle-spiced chicken and creamy black beans, finished with a zesty and crunchy lime-cabbage slaw.

NUTRITION

444kcal
Protein
43.1g
Fat
11.1g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 small corn tortillas

0.25 cup black beans

1 tsp extra virgin olive oil

1 tbsp chipotle peppers in adobo

1 cup green cabbage

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp garlic powder

1 tbsp cilantro

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly brush both sides of the corn tortillas with half of the olive oil.

  • 2

    Place tortillas on a baking sheet and bake for 8-10 minutes, flipping halfway through, until they are golden and crispy.

  • 3

    While tortillas bake, dice the chicken breast into small bite-sized pieces and season with sea salt, garlic powder, and the chipotle peppers.

  • 4

    Heat the remaining olive oil in a skillet over medium heat and sauté the chicken until cooked through and slightly caramelized.

  • 5

    In a small bowl, lightly mash the black beans with a fork and a teaspoon of water, then warm them in the microwave or a small saucepan.

  • 6

    In a separate bowl, toss the shredded green cabbage with lime juice and chopped cilantro to create a bright, fresh slaw.

  • 7

    Assemble the tostadas by spreading a layer of warm black beans onto each crispy tortilla, followed by the smoky chicken and a heap of the lime-cabbage slaw.