Chicken and Black Bean Tostadas

  • Prep 20 min
  • Total 20 min
  • Servings 6

Ingredients

  • 1 package (14 oz) Old El Paso™ Enchilada Dinner Kit
  • 2 cups chopped or shredded deli rotisserie chicken (from 2-lb chicken)
  • 1 cup canned seasoned black beans
  • 1/2 cup crumbled queso fresco cheese (2 oz)
  • 1 small tomato, chopped (1/2 cup)
  • Fresh cilantro leaves, if desired

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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 Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Trans Fat
1g
Cholesterol
45mg
14%
Sodium
1310mg
55%
Potassium
125mg
4%
Total Carbohydrate
28g
9%
Dietary Fiber
3g
15%
Sugars
3g
Protein
18g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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