This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Yield: 4
SMF Kitchen
@smfchicken
00:10
Prep
00:20
Cook
00:30
Total Time
Ingredients & Directions
Directions
Chicken Tostadas
Cooking spray
12
Mini corn tortillas (street taco size)
1 1/2 lbs
Springer Mountain Farms Boneless Skinless Breasts, cut into small chunks
2 cloves
Garlic, minced
3 tablespoons
taco seasoning*
1/2 cup
Pinto beans or black beans, rinsed and drained
1/3 cup
Salsa (verde or regular)
1/4 cup
Fresh cilantro, washed and roughly chopped
1/4 cup
Low-fat Mexican blend shredded cheese
1/2 cup
Tomato, diced
1
Avocado, diced
2 teaspoons
Lime juice
Salt and pepper, to taste
- Preheat oven to 425°F and spray a baking sheet with cooking spray.
- Place tortillas on pan, lightly spray each tortilla top with cooking spray, and bake until crisp, about 8-10 minutes.
- In a large non-stick skillet, brown chicken breast chunks.
- Add garlic and cook for an additional minute.
- Spread taco seasoning over meat, stirring constantly for another minute, (Add 2 tablespoons of water if seasoning on meat looks too dry.) and set aside for assembly.
- In a small bowl, add beans and salsa and mash together with a fork until combined well.
- In another bowl, toss avocado pieces, diced tomato, cilantro and lime juice together, adding salt and pepper as needed.
- Assemble tostadas by spreading a spoonful of beans over each tortilla, topping with a spoonful of chicken and then sprinkling with a pinch of the shredded cheese.
- Bake tostadas until cheese melts, about 3 minutes.
- To serve, top with avocado and tomato mixture and a wedge of lime.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Chicken Tostadas
SMF Kitchen
@smfchicken
Yield: 4
00:10
Prep
00:20
Cook
00:30 Total Time
Ingredients
Directions
Chicken Tostadas
Cooking spray
12
Mini corn tortillas (street taco size)
1 1/2 lbs
Springer Mountain Farms Boneless Skinless Breasts, cut into small chunks
2 cloves
Garlic, minced
3 tablespoons
taco seasoning*
1/2 cup
Pinto beans or black beans, rinsed and drained
1/3 cup
Salsa (verde or regular)
1/4 cup
Fresh cilantro, washed and roughly chopped
1/4 cup
Low-fat Mexican blend shredded cheese
1/2 cup
Tomato, diced
1
Avocado, diced
2 teaspoons
Lime juice
Salt and pepper, to taste
- Preheat oven to 425°F and spray a baking sheet with cooking spray.
- Place tortillas on pan, lightly spray each tortilla top with cooking spray, and bake until crisp, about 8-10 minutes.
- In a large non-stick skillet, brown chicken breast chunks.
- Add garlic and cook for an additional minute.
- Spread taco seasoning over meat, stirring constantly for another minute, (Add 2 tablespoons of water if seasoning on meat looks too dry.) and set aside for assembly.
- In a small bowl, add beans and salsa and mash together with a fork until combined well.
- In another bowl, toss avocado pieces, diced tomato, cilantro and lime juice together, adding salt and pepper as needed.
- Assemble tostadas by spreading a spoonful of beans over each tortilla, topping with a spoonful of chicken and then sprinkling with a pinch of the shredded cheese.
- Bake tostadas until cheese melts, about 3 minutes.
- To serve, top with avocado and tomato mixture and a wedge of lime.
