Easy lunch or dinner recipe! These Skinny Chicken & Black Bean Tostadas are a breeze are always popular in our house. 266 calories and 4 Weight Watchers Freestyle SP

This past weekend, I took on a turn on the cooking stage at the Salt Lake Home Show. As I hung out backstage, prepping for my Cooking Light with Flavor demonstration, I listened in on the mock-Chopped competition playing out on stage. Just like in the Food Network show of the same name, the competitors were challenged to cook a dish with the surprise ingredients. What was in their basket? A nightmare combination of ingredients!

Tilapia, melon and licorice. Holy cow! If I was on stage, that basket of ingredients would likely cause an epic meltdown.

As nervous as I was for my session, I was giving thanks that I had simple ingredients in front of me and a game plan for what I was going to cook. In this case, that was my Creamy Curry Hummus, Lemon Quinoa Salad with Sun-Dried Tomatoes & Pistachios and Southwestern Breakfast Quesadilla.

These tostadas are use ingredients that are found in my fridge and pantry on a daily basis...chicken, black beans, whole wheat tortillas. It's quick and easy to pull together, making this a go-to recipe for those weeknights when you just don't have the time or inclination to tackle anything more complicated.

Unlike traditional fried tostadas, the tortillas in this recipes are crisped under the broiler. Take care to set the broiler rack at the second-highest level so that the tortillas don't burn.

The nutritional information is calculated using the carb balance whole wheat tortillas by Mission (fajita-sized), and each one contains 9 grams of fiber. That's a lot of fiber in one little tortilla!

The topping is packed with traditional southwestern flavors, such as cumin and cilantro. Feel free to mix up the spices or the vegetable combination to suit your family's taste buds.

The chicken tostada recipe:

Preheat the broiler. Place the rack at the second-highest position.

Place the chicken pieces in a medium bowl and toss with the chili powder, cumin, salt and pepper.

Heat the canola oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is starting to brown, 3 minutes.

Add the black beans, red bell pepper and corn. Cook until the chicken is cooked through, about 1 minute. Stir in the diced green chiles and lime juice.

Place 2 whole wheat tortillas on a large baking sheet and lightly coat each side of the tortillas with cooking spray. Broil for 2 minutes, then flip the tortillas and broil for 1 more minute.

Spread 1 cup of the chicken mixture on each browned tortilla and top each with 1 ½ tablespoons queso fresco. Broil for 1 minute. Garnish with cilantro and salsa. Serve.

Repeat with the remaining tortillas, chicken mixture, queso fresco, cilantro and salsa.

Other quick and healthy dinner recipes:

Pesto Turkey Tortellini Soup {Cookin' Canuck}
Sloppy Joe Cauliflower Rice {Cookin' Canuck}
Rotisserie Chicken Rice Soup {Tori Avey}
Stacked Roasted Vegetable Enchiladas {Two Peas & Their Pod}

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Skinny Chicken & Black Bean Tostadas

Easy lunch or dinner recipe! These Skinny Chicken & Black Bean Tostadas are a breeze are always popular in our house. 266 calories and 4 Weight Watchers Freestyle SP

5 from 2 votes

Print Pin Rate

Course: Entrees

Cuisine: Mexican, Southwestern

Keyword: Poultry Recipes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: Tostada

Calories: 266.2kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 boneless skinless chicken breasts, cut into ¾-inch pieces
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground pepper
1 teaspoon canola oil
1 cup cooked reduced-sodium black beans
1 red bell pepper diced
½ cup frozen or fresh corn kernels, defrosted
1 4 ounce can diced green chiles
juice of ½ lime
4 whole wheat tortillas
2 ½ ounces queso fresco crumbled
3 tablespoons minced cilantro
salsa for serving

Instructions

Preheat the broiler. Place the rack at the second-highest position.
Place the chicken pieces in a medium bowl and toss with the chili powder, cumin, salt and pepper.
Heat the canola oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is starting to brown, 3 minutes.
Add the black beans, red bell pepper and corn. Cook until the chicken is cooked through, about 1 minute. Stir in the diced green chiles and lime juice.
Place 2 whole wheat tortillas on a large baking sheet and lightly coat each side of the tortillas with cooking spray. Broil for 2 minutes, then flip the tortillas and broil for 1 more minute.
Spread 1 cup of the chicken mixture on each browned tortilla and top each with 1½ tablespoons queso fresco. Broil for 1 minute. Garnish with cilantro and salsa. Serve.
Repeat with the remaining tortillas, chicken mixture, queso fresco, cilantro and salsa.

Notes

Weight Watchers Points: 4 (Freestyle SmartPoints), 7 (Points+)

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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