Ingredients

Scale

4 large corn tortillas
1 lb lean chicken breast (cooked and shredded)
1 can (15 oz) black beans, rinsed and drained
1 cup salsa (mild or medium)
1 ripe avocado, sliced
1 tbsp olive oil
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 lime, juiced
Fresh cilantro (for garnish)
Salt to taste

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Instructions

Preheat oven to 375°F (190°C). Place tortillas on a baking sheet and toast for 5-7 minutes until crisp.
In a skillet, heat olive oil. Add shredded chicken, cumin, chili powder, smoked paprika, lime juice, and salt. Cook until heated through (5-7 minutes).
Assemble tostadas by placing warm tortillas on serving plates. Top with seasoned chicken, black beans, salsa, avocado slices, and cilantro.
Serve immediately or store for up to 1 hour.

Notes

Use olive oil instead of lard for crisping tortillas.
Substitute lentils or egg whites for a vegetarian alternative.
Extra salsa or lime optional for added flavor.
Store cooked components separately for meal prep.

Author: Sabella
Prep Time: 15
Cook Time: 15
Category: High Protein Breakfasts
Method: Baking and Pan-Frying
Cuisine: Mexican-Inspired
Diet: Non-Vegetarian

Nutrition

Serving Size: 1 tostada
Calories: 350
Sugar: 3g
Sodium: 400mg
Fat: 12g
Saturated Fat: 2g
Carbohydrates: 30g
Fiber: 8g
Protein: 30g
Cholesterol: 60mg