Name: Chicken and Bean Tostadas with Pickled Onions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz canned chicken; 0.5 cup refried beans; 2 medium corn tortillas; 0.25 cup red onion; 0.25 cup carrots; 1 tbsp apple cider vinegar; 1 tsp lime juice; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Chicken and Bean Tostadas with Pickled Onions

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

YOUR SOLIN GENERATED RECIPE

Chicken and Bean Tostadas with Pickled Onions

Crispy baked corn tortillas topped with seasoned chicken and creamy refried beans, finished with a vibrant and crunchy carrot-onion slaw.

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NUTRITION

Protein

45.4g

Fat

16.2g

Carbs

59.0g

SERVINGS

1 serving

INGREDIENTS

5 oz canned chicken

0.5 cup refried beans

2 medium corn tortillas

0.25 cup red onion

0.25 cup carrots

1 tbsp apple cider vinegar

1 tsp lime juice

0.5 tsp ground cumin

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Thinly slice the red onion and shred the carrots. In a small bowl, combine them with apple cider vinegar and lime juice, then let sit for 15 minutes to pickle.
2
Preheat your oven to 400°F. Place the corn tortillas on a baking sheet and bake for 4-5 minutes per side until they are golden brown and firm to the touch.
3
In a small saucepan over medium-low heat, warm the refried beans, adding a splash of water if necessary to achieve a smooth, spreadable consistency.
4
Drain the canned chicken thoroughly and place it in a bowl. Toss the chicken with ground cumin, chili powder, sea salt, and black pepper until evenly seasoned.
5
Spread the warm refried beans onto each crispy tortilla, top with a generous portion of the seasoned chicken, and finish with the pickled onion and carrot slaw.