Who doesn’t love Mexican food? Everyone has a favorite restaurant or meal that they hang on too. However many are afraid to try Mexican at home, but with this recipe, you can make all different kinds of tostadas. Try spicy beef with a hot salsa and black bean sauce underneath or ground turkey with salsa and kidney beans. This are fun to put together and make awesome leftovers. Try all different kinds of beans and vegetables every time your make these. The original recipe on ww calls for a fresh avocado and tomato topping, but the mix of avocado and sour cream gives a tangy taste to a delicious meal.
You can use the tangy avocado dressing on tacos, in burritos, and on homemade Mexican salads. Its easy to whip up and only takes a couple minutes so you don’t have to premake it if you don’t want to.
Here is what you will need:
- 1 cup of diced green peppers
- 1 cup of diced onion
- 1 lb of uncooked extra lean ground chicken
- 1 tbsp of paprika
- 1 tsp of salt
- 1 tsp of pepper
- 1 tbsp of sunflower oil
- 1/2 cup of pinto beans
- 1/2 cup of medium salsa of choice
- 3 tbsp fat free sour cream
- 1/2 avocado
- 10 corn tortillas small
- 1/2 cup of low fat shredded cheddar cheese
- 1/2 cup of shredded lettuce
Here is what you do:
- Preheat your oven to 375 degrees F. Lightly spray a sheet pan and toss on the 10 corn tortillas. Place in the oven for 10 minutes, flipping about halfway through.
- While corn tortillas are cooking, heat the sunflower oil over medium heat. Toss in the ground chicken. Make sure to break into small pieces. Once that is done cooking toss in the green peppers and onions. Sprinkle with seasoning and let cook until vegetables of tender.
- While the meat is cooking, in a food processor toss in the pinto beans and salsa. Process until smooth and set aside in a bowl. Clean out the processor then toss in the avocado and fat free sour cream, process well and then set aside in another bowl.
- When tortillas and chicken are done, assemble the tostadas, 1 1/2 tbsp of bean salsa mixture, 1/4 cup of chicken, and top with a sprinkle of cheese. Finish all the tostadas and place back into the oven for another 5 to 6 minutes or until the cheese has melted. Take out and top with shredded lettuce and a dollop of the avocado dressing.
This recipe serves 5 people, two tostadas a piece. The ww points value is just 7 for both, but if you are filled after one the points value is only 4. This recipe goes well with grilled vegetables and Spanish rice.