Chicken Tostadas

The tostada is my favorite fix for a Mexican food craving. I get the crunch and the flavors without the guilt. Plus you can top a tostada with almost anything from a simple bean and cheese to leftover veggies, chicken, shrimp, or beef. The possibilities are endless. If you're low on points, stick to one tostada and serve with a ton of shredded romaine or cabbage for a filling taco salad. Just top with lime juice and salsa.

First up is the recipe for the Black Bean Puree. In addition to topping your tostada, this puree makes an excellent side dish, a satisfying dip for veggies, or a delicious base for huevos rancheros.

Black Bean Puree
2 Points+ per serving (a heaping 1/4 of a cup) - Serves 4

1 (15.5-ounce) can black beans, drained and rinsed
1 clove garlic, smashed
1/2 to 1 tsp ground cumin (I use 1/2 tsp for a more mild flavor)
Juice of half a lime
1/4 cup of water

Add all the ingredients to a food processor. Puree until thick and creamy. Lasts in the refrigerator for 3 to 4 days.

Chicken Tostadas
8 Points+ per serving - Serves 1

2 corn tortillas
Cooking spray
2 oz shredded roast chicken
Juice of half a lime
1/4 cup of Black Bean Puree (see recipe above)
1/8 cup of shredded, part-skim mozzarella cheese
Handful of shredded cabbage or lettuce
Cilantro leaves
Salsa

Preheat broiler. Prepare ingredients.

To prepare tortillas, lightly coat both sides with cooking spray and add to a baking tray lined with foil. Place under broiler, turning every minute or so until both sides are lightly golden and crispy.

Meanwhile, prepare chicken. Shred chicken into a bowl and toss with lime juice and cilantro.

Once the tortillas are lightly golden and crispy, layer with black bean puree, prepared chicken, and a sprinkle of cheese. Place under the broiler until cheese is melted and the ingredients are heated through.

Sprinkle with cabbage or lettuce, cilantro, and salsa. Devour.