this dish is about as easy as it gets and is ready in a flash. our tostadas vary a bit from the traditional fare to keep the calories low. we use black beans in place of refried, feta in place of a mexican shredded blend, and no sour cream. don’t worry, they still taste absolutely delicious! in the summer, add a little diced pineapple for a sweet variation. enjoy!
1 package tostada shells (8-10 in a package)
1 16-ounce can black beans
1 pound boneless, skinless chicken breast – cubed
2 cups romaine lettuce, shredded
3/4 cup jarred salsa (or 1/2 packet taco seasoning)
1/2 cup crumbled feta
1/2 cup guacamole (optional)
heat oven to 250° F. wrap the tostada shells in foil and bake until warm, about 3-4 minutes.
in a medium size skillet, cook chicken till lightly browned over medium heat. add salsa (or follow packet seasoning instructions), and cook until salsa is reduced and chicken is cooked through. while chicken is cooking, warm the beans in a small pan over medium-low heat. if you prefer the consistency of refried beans on your tostadas, mash the brown beans before serving.
serve 2 tostada shells per plate, dividing the beans, chicken, lettuce, remaining salsa, feta cheese, and guac among the shells.
