Chicken and Black Bean Tostada with Avocado Cream
- Combine the beans, 1 tablespoon cilantro, 1/2 teaspoon lime juice and vegetable oil in a food processor. Puree until smooth.
- Combine avocado, sour cream, remaining lim juice, honey, remaining cilantro, and water in a mixing bowl or sealed plastic bag. Mash with back of spoon or by hand until mostly combined and creamy.
- In a medium bowl, combine corn, garlic, tomato, onion, jalapeno and pepper, set aside.
- On each tostada, spread about 2 tablespoons. black beans to cover tostada, 1 oz. chicken, tomato-corn salsa and dollop of avocado cream.
Get the Kids Involved: Mashing the avocado cream can be a safe and fun step to involve kids in preparing this meal.
Search for the ingredient below and use the remaining amount in those recipes!
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 8.0 g
- Saturated Fat
- 1.0 g
- Trans Fat
- 0.1 g
- Polyunsaturated Fat
- 1.0 g
- Monounsaturated Fat
- 4.5 g
- 25 mg
- 199 mg
- 37 g
- 9 g
- 6 g
- Added Sugars
- 0 g
- 17 g
Recipe copyright © 2015 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
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