Chicken and Black Bean Tostada with Avocado-Cilantro Pesto

As a mother of four I feel as though I am constantly running around.  There are errands to run, food to cook, dishes to clean, and oh, the laundry.  Why did no one warn me about the amount of laundry 4 boys create in one week!?  On days when I may have over-scheduled a bit a lot I love to have something quick and healthy to prepare for my family.

A great budget friendly food to have on hand is pre-cooked chicken.  I had the opportunity to try Tyson Grilled and Ready Chicken and I was pleasantly surprised.  It was easy to prepare, tasted delicious, and it is fairly cost effective when you consider the cost of eating out.  With Cinco de Mayo only days away these chicken tostada’s are full of flavor and on the table in minutes!

Chicken and Black Bean Tostada with Avocado-Cilantro Pesto

Ingredients

  • 3 cups Tyson Grilled Chicken Strips
  • cayenne pepper, optional
  • 1 can black beans, rinsed and drained
  • 1/4 cup water
  • Avocado-Cilantro Pesto (recipe below)
  • 6 tblsp queso fresco
  • 1 mango, diced
  • 1 tomato, diced
  • 3 cups romaine, chopped
  • 6 corn tortillas
  • oil for frying
  • Avocado-Cilantro Pesto
  • 1 bunch of cilantro
  • 1/2 of a California avocado
  • 2 cloves garlic
  • 1 tblsp lime juice
  • 2 tblsp vegetable or canola oil
  • salt and pepper

Instructions

  1. Reheat the chicken strips according to the package directions. Sprinkle with as much or as little cayenne pepper as you like, dice into cubes, and set aside.
  2. In a small saucepan heat the black beans with water and season with salt and pepper. Roughly mash with a fork and keep on low, stirring often to heat through.
  3. Make the pesto, if you haven't done so already. In a small skillet heat a 1/4" of oil over medium- high heat. Fry each tortilla for a minute or until crisp. Place on a plate lined with paper towels. Now create an assembly line. Spread each tortilla with a couple of tablespoons of mashed black beans, 1 tablespoon of pesto, a handful of romaine, a handful of chicken, diced tomatoes, diced mango, and sprinkle with queso.
  4. Avocado-Cilantro Pesto
  5. Mix all the ingredients except the oil in a food processor. You will need to scrape the sides. After the ingredients are finely chopped, add the oil while the processor is running. This recipe makes a spreadable pesto, however, you can add more oil to make it thinner.
http://www.budgetgourmetmom.com/chicken-and-black-bean-tostada-with-avocado-cilantro-pesto/

To get this on the table even quicker make the pesto ahead of time and freeze in an ice cube tray.  (Right now would be a great time because cilantro and limes are on sale in most stores in Utah)  Each cube is about a tablespoon.  Defrost in the microwave and it is ready to go!  I hope that recipe made sense.  This one was so much easier for me to do than to write.  It really isn’t much work, just food prep.

Ingredient Tips: Queso Fresco is similar to goat cheese, it just has a more mild flavor.  I have found that it is usually cheaper at our grocery store and it lasts quite awhile.  To pick a good mango look for one that has a little give (similar to an avocado) and is beginning to get little brown spots.  There is a rather large pit in the middle so if you don’t have a mango cutter use a sharp knife to cut around it.

Join I Wash… You Dry and Southern Fairytale for the California Avocado Cinco de Mayo Recipe Fiesta, sponsored by the California Avocado Commission.

I received Tyson Grilled and Ready Chicken Strips as part of the Foodbuzz Tastemaker Program.  I received no other form of compensation or payment other than the product for this review.

Comments

  1. Maja says:

    Mmm, this sounds delicious. I think the addition of the mango is great !

  2. Sounds very fresh and yummy! The pesto sounds GREAT!! I will have to try that!

  3. Meg says:

    Ooh, perfect for Cinco de Mayo! I love the idea of mango in it. umm…

    Another easy way to have chicken is buying a cooked whole chicken at the store and taking it apart yourself. We do this often and usually get at least 3 dinners and 2 lunches out of it. I have a thing against dark meat personally, but my better half will eat it so it doesn’t go to waste.

  4. This looks delish! I have a ripe mango sitting on the counter…hmmm ;)

  5. Sunny says:

    Yum! This looks delish! I love the addition of mango. I made tostadas a while back and I just threw leftovers from the fridge on them. How easy?! Check them out:
    http://pantrychef.wordpress.com/2011/02/27/gringa-tostada/
    Thanks for the post!

  6. Holli says:

    Do you think a blender would work in place of a food processor? I would love to try that pesto!

  7. Nancy says:

    Wow–you had me at “avocado cilantro pesto”. Yum! Going to have to try this recipe without the chicken and see if it still works. Thanks!

  8. Sarah says:

    This looks fantastic! Love how it’s budget friendly, healthy AND looks delicious too. Love your blog!

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