Name: Chicken and black bean tostadas
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 5 oz canned chicken, drained and flaked with a fork; 3 tbsp canned black beans, drained and rinsed; 1 1/2 tsp taco seasoning; 2 tbsp water; 2 small (6-inch) corn tortillas; 3/4 tsp olive oil; 1 oz romaine lettuce, shredded; 2 tbsp salsa; 2 tbsp nonfat Greek yogurt

Nutrition

Per serving

488 calories

Protein: 45g; 38% of calories
Carbs: 38g; 31% of calories
Fat: 17g; 31% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Brush both sides of the tortillas with olive oil. Place a small skillet over medium heat. Toast the tortilla at a time for 2 minutes, flip, and toast for 2 minutes more until golden and stiff. Set aside on a plate.
In the same skillet over medium heat, combine the flaked chicken, black beans, taco seasoning, and water. As the mixture heats, mash about half the beans with the back of a fork. Cook for 3 to 4 minutes, stirring often, until the water has evaporated and the mixture holds together. Done when heated through, 165°F.
Divide the chicken and bean mixture between the two crispy tortillas. Top with the shredded romaine and salsa, then finish with a dollop of Greek yogurt.

Nutrition

Ingredients

Instructions

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