Name: Shredded Chicken and Black Bean Tostadas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz shredded rotisserie chicken; 0.25 cup canned black beans; 2 whole corn tortillas; 0.25 whole avocado; 2 tbsp salsa; 1 tbsp Greek yogurt; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.5 whole lime; 1 tbsp fresh cilantro; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Oven-toasted corn tortillas topped with seasoned shredded chicken and creamy black beans, finished with a bright squeeze of lime and buttery avocado.

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NUTRITION

Protein

53.7g

Fat

16.7g

Carbs

48.5g

SERVINGS

1 serving

INGREDIENTS

5 oz shredded rotisserie chicken

0.25 cup canned black beans

2 whole corn tortillas

0.25 whole avocado

2 tbsp salsa

1 tbsp Greek yogurt

0.25 tsp ground cumin

0.25 tsp garlic powder

0.5 whole lime

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat the oven to 400°F and arrange the corn tortillas on a baking sheet; bake for 4-5 minutes per side until they are golden and crisp.
2
In a small skillet over medium heat, combine the shredded rotisserie chicken, black beans, ground cumin, garlic powder, sea salt, and black pepper.
3
Add a splash of water to the skillet and stir frequently until the chicken is heated through and the spices are fragrant.
4
Mash the avocado in a small bowl with the juice from the lime until the texture is smooth but retains some small chunks.
5
Spread a thick layer of the mashed avocado onto each of the crispy tortillas to act as a base.
6
Divide the warm chicken and black bean mixture evenly over the avocado layer on each tostada.
7
Top with a dollop of Greek yogurt, fresh salsa, and chopped cilantro before serving immediately.