Serve tostadas made with Old El Paso® black beans and chicken topped with cheese and tomato - Mexican dinner ready in 20 minutes.
box (14 oz) Old El Paso™ enchilada dinner kit
cups chopped or shredded deli rotisserie chicken (from 2-lb chicken)
package (8 oz) Old El Paso™ seasoned black beans
cup crumbled queso fresco cheese (2 oz)
small tomato, chopped (1/2 cup)
Fresh cilantro leaves, if desired
Heat oven to 375°F. Place tortillas (from dinner kit) on large cookie sheet. Spray both sides of tortillas with cooking spray. Bake 5 to 6 minutes, turning once, until lightly browned around edges.
Meanwhile, in 2-quart saucepan, mix chicken and black beans. Stir in seasoning mix and two-thirds of the enchilada sauce (from dinner kit). Cook over medium-low heat about 5 minutes, stirring occasionally, until hot.
On each tortilla, spread 1/3 cup chicken mixture; top with scant tablespoon of remaining enchilada sauce. Sprinkle with cheese and tomato. Garnish with fresh cilantro leaves. Serve immediately.
Rotisserie chicken is a great time-saver. Pick one up from the deli and pull all the meat off—you should get about 4 cups. Freeze it in 2-cup portions.
Queso fresco translates to “fresh cheese.” With a crumbly texture and slightly acidic flavor, it’s great on top of black beans or salads.
Set out all the ingredients and let everyone assemble their own tostada.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.