One of my favorite things about these Chicken & Bean Tostadas is that it is easy to cook the chicken and do all the chopping early in the day. Reheat the chicken while you are completing steps 5 and 6 and you’ve got dinner on the table in less than 15 minutes.
•2 teaspoons gluten free flour
•2 teaspoons chili powder
•1 teaspoon smoked paprika
•1 teaspoon ground cumin
•1/2 teaspoon sea salt
•1 lb boneless, skinless chicken breast, cubed
•1/2 teaspoon minced garlic
•1 1/2 cups chicken broth
•2 tablespoons red wine vinegar
Dressing
•1/4 cup Greek yogurt
•2 tablespoons fresh lime juice
•2 teaspoons lime zest
•1 chipotle chile in adobo sauce
•1/4 cup chopped cilantro
•4 cloves garlic, minced
Tostadas
•6 organic corn tortillas (I use these quinoa corn tortillas)
•1 1/2 cups organic refried beans, heated
•3 ounces Monterey Jack cheese
•3 cups shredded cabbage
•1 tomato, seeded and chopped
•1 avocado, halved pitted and peeled
Instructions
►Preheat oven to 400 degrees.
►In a small bowl combine flour, chili powder, paprika, cumin and salt.
►Spray a stock pot with oil and add chicken.
►Cook until browned. Add garlic and spice mixture and cook for one more minute, stirring often.
►Add broth and vinegar and stir well. Bring to a boil then lower the heat to medium low. Cook for 15 to 20 minutes. Remove from heat.
►Using a slotted spoon, transfer chicken to a plate and shred. (Reserve liquid for reheating if desired.)
►Meanwhile, combine dressing ingredients in food pressor and process until smooth.
►Refrigerate until ready to use.
►Spray both sides of tortillas well with olive oil and place on a baking sheet. Bake for 5 minutes.
►Flip and bake for an additional 5 minutes, or until just starting to crisp.
►Spread refried beans on tortillas and top with cheese. Return to oven and cook until cheese melts.
►Top with chicken, cabbage, tomato, avocado and a dollop of dressing and serve.
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