Makes 2 Servings
For chicken
8 oz. Chicken
1 tsp paprika
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
½ cup water
For rest of recipe
½ cup or 128 grams of Rosarita 98% Fat Free Refried Beans
2 tbsp water
2 tsp taco seasoning (from powder packet)
4 small Mission corn Tortillas
30 grams cheddar cheese
2 tbsp fat-free sour cream
2 tbsp Trader Joe’s Guacamole/Pico
8 cherry tomatoes, diced
1 tbsp fresh cilantro, chopped
Salt to taste
Preheat oven to 400 degrees. Get out a baking sheet and lay tortillas on it. Spray both sides of tortillas with nonstick fat-free cooking spray. Add to oven for 12 minutes. While they’re cooking, heat a medium sized pan sprayed with nonstick fat-free cooking spray. Cut defrosted chicken into cubes and add to pan with water and all seasoning. Cooking for 5-6 minutes until no longer pink. Remove from heat and add to food processor. Grind. Also, heat a pot and add beans, water and taco seasoning. Stir for 3 minutes then remove from heat. Remove tortillas from oven. Spoon bean mixture over tortillas, then spoon chicken mixture over that and sprinkle cheese and salt on top. Spoon on sour cream and guac/pico, then add tomatoes and cilantro. Serve hot. Each serving contains two tostadas.
Nutritional Information: 429 calories, 50 carbs, 6 fat grams and 41 protein grams.
Review: Yummy, yummy yummy! They were crispy, filling and flavorful – we’ll DEFINITELY be making these little guys again. As far as substitutes you could easily add onion and could just use salsa instead of guac/pico. You could also mix up the beans, chicken, cheese, etc. before piling it on so it sticks together better. Anywho – GREAT!
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