Avocado and Black Bean Tostadas

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

Avocado and Black Bean Tostadas

YOUR SOLIN GENERATED RECIPE

Avocado and Black Bean Tostadas

Crispy baked corn tortillas topped with protein-rich shredded chicken and buttery avocado, layered over a zesty black bean mash.

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NUTRITION

469kcal
Protein
45.2g
Fat
12.7g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked shredded chicken breast

2 medium Organic corn tortillas

0.25 cup Rinsed canned black beans

0.25 whole Avocado

2 tbsp Plain nonfat Greek yogurt

1 tbsp Fresh lime juice

1 tbsp Chopped fresh cilantro

1 tbsp Diced red onion

0.25 tsp Ground cumin

0.25 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and place the corn tortillas on a baking sheet to bake for 5-7 minutes until they are golden and crispy.

  • 2

    In a small bowl, mash the black beans with the ground cumin, chili powder, and a splash of water until you reach a spreadable consistency.

  • 3

    Warm the shredded chicken in a small skillet over medium heat with a tablespoon of water or lime juice, seasoning it with the sea salt and black pepper.

  • 4

    In a separate bowl, mash the avocado with the fresh lime juice and a tiny pinch of sea salt until smooth and creamy.

  • 5

    Assemble the tostadas by spreading a layer of the black bean mash onto each crispy tortilla, followed by a generous portion of the seasoned shredded chicken.

  • 6

    Finish the tostadas by topping them with the avocado mash, a dollop of Greek yogurt, diced red onion, and fresh cilantro before serving immediately.

Avocado and Black Bean Tostadas

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

Avocado and Black Bean Tostadas

YOUR SOLIN GENERATED RECIPE

Avocado and Black Bean Tostadas

Crispy baked corn tortillas topped with protein-rich shredded chicken and buttery avocado, layered over a zesty black bean mash.

NUTRITION

469kcal
Protein
45.2g
Fat
12.7g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked shredded chicken breast

2 medium Organic corn tortillas

0.25 cup Rinsed canned black beans

0.25 whole Avocado

2 tbsp Plain nonfat Greek yogurt

1 tbsp Fresh lime juice

1 tbsp Chopped fresh cilantro

1 tbsp Diced red onion

0.25 tsp Ground cumin

0.25 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and place the corn tortillas on a baking sheet to bake for 5-7 minutes until they are golden and crispy.

  • 2

    In a small bowl, mash the black beans with the ground cumin, chili powder, and a splash of water until you reach a spreadable consistency.

  • 3

    Warm the shredded chicken in a small skillet over medium heat with a tablespoon of water or lime juice, seasoning it with the sea salt and black pepper.

  • 4

    In a separate bowl, mash the avocado with the fresh lime juice and a tiny pinch of sea salt until smooth and creamy.

  • 5

    Assemble the tostadas by spreading a layer of the black bean mash onto each crispy tortilla, followed by a generous portion of the seasoned shredded chicken.

  • 6

    Finish the tostadas by topping them with the avocado mash, a dollop of Greek yogurt, diced red onion, and fresh cilantro before serving immediately.