I got the idea for this recipe from Skinny Mom's Kitchen. I made a few changes to it and they came out fantastic! I found that these tostadas are very easy to assemble and you really don't need to measure out each ingredient for it to taste great! These are gluten free, can easily be made dairy free if you substitute the cheese with soy cheese and you can substitute the sour cream with Tofuti sour cream. Also, these can be made vegetarian if you leave off the chicken.
Total Time: 20 minutes
Makes 4 Servings
2 chicken breasts
1 tbsp taco seasoning
4 small corn tortillas
Pam cooking spray
1 cup of refried black beans
1/2 cup shredded low fat cheddar cheese
1/2 cup shredded pepperjack cheese
1 avocado, chopped
Plain greek yogurt
Place chicken in boiling water for 10 minutes or until fully cooked.
Meanwhile, spray both sides of each tortilla with cooking spray and place in frying pan over medium heat. The goal here is to make the tortillas a little bit crispy. Cook for 1 minute on each side, or until the tortillas start to brown. The tortillas will cook in the oven, so they do not need to be fully crisp.
Drain the chicken and let cool in pan. Shred chicken and add taco seasoning and 2 tbsp of water. Heat on medium low for two minutes.
Heat refried black beans in small bowl and cook in the microwave for one minute.
On a baking sheet, place all four tortillas. On each tortilla, spread 1/4 cup of refried black beans, 1/4 cup of chicken, 2 tbsp of cheddar cheese and 2 tbsp of pepper jack cheese.
Place under broiler for 6 minutes. I set my timer in one minute increments to be sure that they did not burn. I took mine out after 6 minutes when the edges of the tortillas were crisp and the cheese was browning.
Add toppings, lettuce, chopped avocados and greek yogurt.
I boiled and seasoned the chicken the day before, so this recipe from start to finish took me less than 10 minutes to crisp the tortilla, assemble and broil. This is a great recipe to use with leftover taco meat.