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Sunday, March 29, 2015

Chicken and Black Bean Tostada

I love a good tostada! Anytime I can get crispy, melty cheese under the broiler...sign me up!

The first step is not really a recipe but a method of making the shredded chicken. Put chicken breasts in a slow cooker, cover completely with water, and cook on low for 6 - 8 hours or on high for 4 hours. The liquid should be clear (not cloudy) and the chicken should literally fall apart. 

I make this about once a week and always have shredded chicken on hand. Also, strain the liquid in the slow cooker and you have chicken broth for soup recipes. Use within 2 days or freeze for later use. 

For the recipe

3 oz cooked shredded chicken
65 gr organic black beans
1/4 c mild green enchilada sauce (I used canned from Target)
1/2 Flat Out flatbread Light Original (can use any flavor)
20 gr shredded cheddar cheese

Combine chicken, beans, and sauce and cook on the stove to take some of the moisture out. Preheat broiler to 350 degrees. 

Top 1/2 a Flat Out flatbread and top with shredded cheese. 

Melt cheese under broiler for about 10 min. 

Serves 1

Cal 334
Protein 35
Carb 23 
Fiber 10
Fat 9
Chol 86

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