Mains

Chicken tostadas

Author: Rebecca Johnston

Photographer: Devin Hart

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

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

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 516cal

Kilojoules 2160kJ

Protein 33g

Total fat 18g

–Saturated fat 3g

Carbohydrates 55g

–Sugars 9g

Dietary fibre 12g

Sodium 710mg

Calcium 90mg

Iron 5mg

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.

Save to favs/meal planning

Log in now in to enjoy this feature

See favs PRINT