Chicken and Black Bean Tostadas with Avocado Cream

Toasted tortillas provide a crispy base for this delicious Mexican dinner.

Ingredients

Servings: 4

For the avocado cream

• 1 small avocado, halved, pitted, and coarsely chopped
• 1/2 cup fat-free or low-fat sour cream
• 2 tablespoons cold water
• 1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro
• 1/2 teaspoon honey

For the black beans

• 1 15.5-ounce can no-salt-added black beans, rinsed and drained
• 1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro
• 1/2 teaspoon fresh lime juice
• 1/2 teaspoon canola or corn oil

For the chicken tostadas

• 1/2 cup fresh or frozen corn or 1/2 cup no-salt-added canned corn, rinsed and drained
• 1 medium Roma tomato, diced
• 3 tablespoons diced red onion
• 1 small jalapeño, seeds and ribs discarded, diced
• 1 medium garlic clove, minced or 3/4 teaspoon minced jarred garlic
• Pepper to taste
• 4 6-inch corn tortillas
• 4 ounces shredded cooked skinless chicken breast, cooked without salt, all visible fat discarded
• Handful fresh cilantro leaves, coarsely chopped

Directions

For the avocado cream

1. In a small bowl, stir together the avocado, sour cream, water, cilantro, and honey. With the back of a spoon, mash the mixture until combined and creamy.

For the black beans

1. In a food processor or blender, process the beans, cilantro, lime juice, and oil until smooth.

For the chicken tostadas

1. Preheat the oven to 350°F.
2. In a small bowl, stir together the corn, tomato, onion, jalapeño, garlic, and pepper.
3. Place the tortillas directly on the oven rack. Bake for 8 to 10 minutes, or until crisp. Transfer to a work surface.
4. Spread the bean mixture on the tortillas. Add the chicken. Spoon the tomato-corn salsa over the chicken. Top with a dollop of the avocado cream. Sprinkle with the cilantro leaves.

Source: The American Heart Association