Name: Shredded Chicken and Black Bean Tostadas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz shredded chicken breast; 2 medium corn tortillas; 0.25 cup black beans; 0.25 whole avocado; 2 tbsp non-fat Greek yogurt; 1 cup shredded green cabbage; 1 tbsp fresh lime juice; 1 tsp extra virgin olive oil; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

Shredded Chicken and Black Bean Tostadas

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

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Black Bean Tostadas

Crispy baked corn tortillas topped with tender shredded chicken and savory black beans, finished with a zesty lime-cabbage slaw and creamy avocado.

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NUTRITION

Protein

47.8g

Fat

17.1g

Carbs

52.6g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

2 medium corn tortillas

0.25 cup black beans

0.25 whole avocado

2 tbsp non-fat Greek yogurt

1 cup shredded green cabbage

1 tbsp fresh lime juice

1 tsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Preheat oven to 400°F and lightly brush corn tortillas with olive oil; bake for 4-5 minutes per side until golden and crispy.
2
In a small bowl, toss shredded cabbage with lime juice and a pinch of salt to create a bright, crunchy slaw.
3
Warm the shredded chicken in a skillet over medium heat, seasoning with chili powder, cumin, salt, and pepper.
4
Mash the black beans slightly with a fork and spread evenly across the crispy tostada shells.
5
Layer the seasoned shredded chicken over the beans, then top with the lime slaw and sliced avocado.
6
Garnish with a dollop of Greek yogurt and fresh cilantro before serving immediately.