Photo: Lily Banse
Chicken Tostada with Corn, Pickled Jalapenos and Black Beans
11 ingredients
8 steps
fandom
Estimated Nutrition (whole recipe, rough)
528
Calories
47g
Protein
9g
Fat
68g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Jalapeno | 1 pepper (14g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- cooking spray
- 4 (6-inch) corn tortillas
- 4 cups shredded lettuce
- 4 cooked chicken breast halves, cut into 1-inch pieces
- 1 tomato, diced
- 1 cup frozen corn kernels, thawed
- 1 can black beans, rinsed and drained
- ¼ cup diced pickled jalapenos
- chopped fresh cilantro leaves, to garnish
- cilantro-lime vinaigrette, recipe follows
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Directions
1
Preheat oven to 400°F.
2
Coat a large baking sheet with cooking spray.
3
Arrange tortillas on prepared baking sheet and spray tortillas with cooking spray.
4
Brush in cooking spray to coat.
5
Bake 5 to 6 minutes, until golden brown.
6
Transfer tortillas to individual plates and top with lettuce, chicken, tomatoes, corn, black beans, and jalapenos.
7
Sprinkle cilantro over top to garnish, if desired.
8
Drizzle with cilantro-lime vinaigrette.
Recipe sourced from
fandom