Chicken and Red Bean Tostadas

Name: Chicken and Red Bean Tostadas
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams red beans, drained and rinsed; 3 grilled chicken breast halves, chopped (about 12 oz. total); 4 10-inchs 10-inch flour tortillas; 118 milliliters low-fat sour cream; 355 milliliters shredded Monterey Jack; 946 milliliters shredded romaine lettuce (from 1 head); 355 milliliters tomato salsa; 2 Tbsps vegetable oil

Chicken and Red Bean Tostadas might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 43g of protein, 30g of fat, and a total of 688 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a rather cheap recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 29 minutes. If you have beans, grilled chicken breast halves, romaine lettuce, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

Arrange racks in top and bottom thirds of oven and preheat to 400F. Line 2 large baking sheets with foil.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Place tortillas on baking sheets and brush with oil.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Baking Sheet

Bake until lightly browned, 4 to 5 minutes.

Equipment you will use

Oven

Divide chicken, beans and cheese among tortillas and return to oven.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Beans

Equipment you will use

Oven

Bake until cheese has melted, 3 to 4 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Remove from oven, top each portion with 1/4 of lettuce, salsa and sour cream.

Ingredients you will need

Sour Cream

Lettuce

Salsa

Equipment you will use

Oven

Serve immediately.

Equipment

Baking Sheet

Aluminum Foil

Oven

Ingredients

Servings:

425grams

red beans, drained and rinsed 3

grilled chicken breast halves, chopped (about 12 oz. total)410-inchs

10-inch flour tortillas 118milliliters

low-fat sour cream 355milliliters

shredded Monterey Jack 946milliliters

shredded romaine lettuce (from 1 head)355milliliters

tomato salsa 2Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.