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Recipe: Chicken Tostadas

I love Mexican food, but so often it relies on inflammatory foods like corn, gluten, dairy, and unhealthy fats. This version of Chicken Tostadas trades out the traditional ingredients that can harm your health without sacrificing any of the irresistible flavors or textures.

If dairy isn’t a problem for you, go ahead and top these with full-fat sour cream. Look for one without any added gums or thickeners – they’re not necessary and indicate the quality isn’t up to par. If, like me, dairy intolerance is an issue for you, try cultured coconut milk instead. It’s creamy, a bit tart, and also brings some excellent nutrition to the table.

Don’t forget that the quality of the clean, lean protein you choose matters, too. Look for organic, free range chicken breast. (I order mine from Butcher Box because the quality and value are unbeatable, and I love the convenience of having it delivered to my door.)

Chicken Tostadas is the first recipe in our Tex-Mex Fest menu, to be joined by Pork Tenderloin Fajitas; Pico de Gallo Avocado; and Ginger Mojitos.

Chicken Tostadas

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April 24, 2017

Meet the anti-inflammatory version of a Tex-Mex favorite: Chicken Tostadas. This healthy recipe is gluten-free, dairy-free, corn-free, and totally delicious!

  • Prep: 25 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Ingredients

2 corn-free brown rice, cassava, or jicama tortillas

6 tsp palm fruit oil or avocado oil

1 (16-ounce) can organic refried black beans

1 medium onion, thinly sliced

2 cloves garlic, minced

1/2 small red bell pepper, finely chopped

1/2 small green bell pepper, finely chopped

1 small jalapeño pepper, finely chopped

1/2 tsp ground cumin

2 plum tomatoes, seeded and chopped

1 lb cooked chicken breast, shredded (about 4 cups)

1 tbsp chopped fresh cilantro

1 tbsp lime juice

1/2 tsp sea salt

1 avocado, sliced

1/4 cup plain cultured coconut milk

Directions

1Preheat the oven to 400°F.

2Brush the top of the tortillas with 2 teaspoons of the oil, and cut them in quarters. Place the tortilla pieces in a single layer on a large baking sheet. Bake until lightly browned and crisp, 6 to 7 minutes. Remove from the oven and spread the top of the tortilla pieces with the refried beans.

3Heat the remaining 4 teaspoons oil in a large non-stick skillet over medium-high heat. Add the onion, garlic bell peppers, jalapeño, and cumin. Cook, stirring occasionally until slightly softened, 5 to 6 minutes. Add the tomato and cook until slightly wilted 1 to 2 minutes. Remove from the heat and stir in the chicken, cilantro, lime juice and salt.

4Return the baking sheet to the oven and heat the refried beans for 2 minutes. Transfer to a platter and top with chicken mixture, avocado slices, and cultured coconut milk.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014


Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

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Nutrition Facts

Calories500
Sodium782 mg
Protein44 grams
Total Fat18 grams
Saturated Fat3 grams
Total Carbohydrates39 grams
Dietary Fiber11 grams

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