NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded beef roast

1 whole Corn tostada shells

0.25 cup Black beans

0.25 cup Plain Greek yogurt

1 tsp Chipotle peppers in adobo sauce

1 tbsp Fresh lime juice

0.25 cup Shredded romaine lettuce

2 tbsp Sliced radishes

1 tbsp Fresh cilantro

0.25 tsp Ground cumin

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  In a small skillet over medium heat, warm the shredded beef with cumin, sea salt, black pepper, and a tablespoon of water until heated through and fragrant.

• 2

  In a small bowl, whisk together the Greek yogurt, minced chipotle peppers, and lime juice until the crema is smooth and well combined.

• 3

  Warm the black beans in a small pot or microwave-safe bowl until hot, then lightly mash a few of them with a fork for a better texture.

• 4

  Lay the tostada shells on a flat surface and spread the black beans evenly across both shells.

• 5

  Divide the warm shredded beef and place it on top of the bean layer on each tostada.

• 6

  Layer the shredded romaine lettuce and sliced radishes over the beef.

• 7

  Drizzle the chipotle crema over the top and garnish with fresh cilantro before serving immediately.