Chicken, black bean and avocado tostada bites |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 whole(s) avocado peeled, pitted, diced |
3/4 cup(s) tomatillos (3 large) husked, rinsed, chopped |
1/4 cup(s) white or yellow onions chopped |
1/4 cup(s) cilantro chopped |
1 whole(s) jalapeno pepper seeded and chopped |
2-1/4 tablespoon(s) lime juice |
1 teaspoon(s) salt |
1 tablespoon(s) vegetable oil |
1 teaspoon(s) chipotle chile powder |
1 can(s) black beans drained (reserve liquid) |
48 round tortilla chips |
12 ounce(s) grilled chicken diced |
48 cilantro springs |
Directions:
1. To make avocado-tomatillo salsa, in a food processor, pulse avocado, tomatillos, onion, cilantro, jalapeño, lime juice and salt to a chunky purée. In a small saucepan, heat oil and chipotle powder until it sizzles. Add black beans and 2 tablespoons reserved liquid. Mash with potato masher to form a rough purée. Spread 1 teaspoon avocado-tomatillo salsa and 1 teaspoon black bean purée onto each tortilla chip. Top with 3 pieces diced chicken and garnish with 1 cilantro sprig. Serve immediately.
2. Per Servings
3. Per Serving (4 tostada bites): 138 cals; 6.5g fat; 15mg cholesterol; 270mg sodium; 13g carbs; 3.4g fiber; 8.8g protein
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