Chicken tostadas

Author: Rebecca Johnston

Photographer: Devin Hart

Serves: 4

Time to make: 30 mins

Ingredients

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spray oil

1 red onion, roughly chopped

2 red capsicums, roughly chopped

1 ½ cups corn sweetcornXkernels, drained

400g boneless skinless chicken thighs, excess fat removed, roughly chopped

2 teaspoons lime and chilli seasoning

420g can kidney beans, drained, rinsed

4 tablespoons low-fat plain yoghurt

4 flat corn sweetcornXtortillas

1 avocado, cubed

1 fresh lime, quartered

Instructions

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1 Heat a non-stick frying pan and spray with oil. Add onion, capsicums and corn and stir-fry until softened. Add chicken pieces and seasoning and fry until chicken is cooked through.

2 In a small bowl combine kidney beans and yoghurt and mash with the back of a fork until blended but still chunky.

3 Heat a flat frying pan and when hot, dry-fry tortillas until toasted on both sides.

4 Serve each tostada topped with kidney bean mix, chicken and avocado. Serve with lime wedges on the side and garnish with coriander if you prefer.

Variations

Make it vegetarian: Replace chicken with Quorn pieces.
Make it gluten free: Check seasoning and tortillas are gluten free.

Nutrition Info (per serve)

Calories 516 cal

Kilojoules 2160 kJ

Protein 33 g

Total fat 18 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 9 g

Dietary fibre 12 g

Sodium 710 mg

Calcium 90 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.