Blackbean and ChickenTostadas with a Avocado Cream Sauce

Ingredients

·         1lb Boneless chicken breast

·         2 Tbsp. Olive oil

·         ¼ cup flour

·         1 Tsp. Cumin

·         1 Tsp. Chili Powder

·         ¼ Tsp. Salt

·         ¼ Tsp. Pepper

·         ¼ Tsp Garlic Powder

Beans

·         4 cups of black beans

·         1 ½ Tbsp. Butter

·         1Tbsp. Cumin

·         1Tbsp Garlic Powder

·         ½ Tsp. Salt

Avocado Cream Sauce

·         1 Ripe Avocado

·         1 Jalapeño (diced and seeds removed)

·         ½ Sour cream

·         1 lime (juiced)

·         1 Tbsp. fresh cilantro chopped

·         ¼ Tsp. Salt

·         ¼ cup of milk

Tostadas

·         10 Corn tortillas

·         Olive oil (for brushing)

·         2 Cups Shredded cheese (jack and cheddar recommended)

·         4 tomatoes (diced)

·         Romaine lettuce (chopped approx.. 6 leafs)

·         1 red onion

Procedure

1.      Start with the chicken.  Mix the flour, cumin, chili powder, salt, pepper, and garlic powder together in a bowl and toss the diced chicken in the mixture fully coating the chicken

2.      Heat the olive oil in a pan over medium heat and sauté chicken until fully cooked.  Once cooked set aside.

3.      Heat the butter in a skillet over low to medium heat.  Mix beans with cumin, garlic powder and salt. Add them to the skillet

4.      Stir and mash the beans.  When they are fully mashed and heated set aside.

5.      For the avocado cream sauce blend together the avocado, diced jalapeno, sour cream, lime juice, cilantro, and milk together until smooth then set aside in refrigerator

6.      Set oven to 350 degrees.  Placed tortillas on a baking sheet and brush both sides with olive oil.  Bake for about 5 mins. on each side.

7.      Finally you can assemble the tostadas.  Start by spreading a layer of black beans on each tortilla. Then add the chicken. Next top with lettuce, cheese, red onion, and cilantro.  Drizzle with avocado sauce

8.      Serve and enjoy!!!