CHICKEN AND BLACK BEAN TOSTADAS

Chicken and Black Bean Tostadas image

Serve tostadas made with Old El Paso® black beans and chicken topped with cheese and tomato - Mexican dinner ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

1 box (14 oz) Old El Paso™ enchilada dinner kit
2 cups chopped or shredded deli rotisserie chicken (from 2-lb chicken)
1 package (8 oz) Old El Paso™ seasoned black beans
1/2 cup crumbled queso fresco cheese (2 oz)
1 small tomato, chopped (1/2 cup)
Fresh cilantro leaves, if desired

Steps:

Heat oven to 375°F. Place tortillas (from dinner kit) on large cookie sheet. Spray both sides of tortillas with cooking spray. Bake 5 to 6 minutes, turning once, until lightly browned around edges.
Meanwhile, in 2-quart saucepan, mix chicken and black beans. Stir in seasoning mix and two-thirds of the enchilada sauce (from dinner kit). Cook over medium-low heat about 5 minutes, stirring occasionally, until hot.
On each tortilla, spread 1/3 cup chicken mixture; top with scant tablespoon of remaining enchilada sauce. Sprinkle with cheese and tomato. Garnish with fresh cilantro leaves. Serve immediately.

Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 45 mg, Fat 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 3 g, TransFat 1 g