Shredded Chicken Tostados with Saucy Black Beans

Oh my gosh!! If you love crunchy, yummy Mexican flavors, this shredded chicken tostado and saucy black bean combo is for you!! Just add and salad or slaw and dinner is served!

This dish is so easy and fuss free yet it is so big on taste! And since chicken, avocado and black beans are the stars of this dish, you can feel good about what you're eating!

This combo is jam packed with lean protein, omega 3 fatty acids and fiber. Delicious AND healthy!

Just throw all of the chicken ingredients into a slow cooker and allow the magic to happen!

Once the chicken is ready the saucy black beans come together in a flash.

Toast some corn tortillas and layer with guacamole or mashed avocado, the shredded chicken, a bit of shredded cheese, a little more guacamole, perhaps a dash of salsa and it's done! Soooo bueno!

Perfect for football game day too!

This is so fun and so simple!

I hope you love it as much as I do!

Enjou!!

Shredded Chicken Tostados with

Saucy Black Beans

For the Chicken:

*1 tablespoon Chili Powder

*1 teaspoon Salt we use Pink Himalayan salt

*1 teaspoon Garlic Powder

*½ teaspoon Onion Powder

*½ teaspoon Cumin

*¼ teaspoon Black Pepper

*1 cup salsa (I use Trader Joe's autentica)

*1 pound Chicken Breast boneless,

(About 3 med chicken breasts)

+6 inch corn tortillas

Combine all spices in a slow cooker. Add chicken and coat with spices. Add salsa. Cook on low for 3 hours. Shred and cook an additional half hour.

For the Saucy Black Beans:

Ingredients:

* 1 tablespoons olive oil

* 4 Tablespoons yellow onion, finely diced

* 2 cloves garlic minced

*1 small jalapeño finely diced (about 1 T) **

* 1 /2 teaspoon kosher salt

* 1/2 teaspoon dried oregano

* 1/2 teaspoon chili powder

* 1/4 teaspoon ground cumin

* 1/4 cup low sodium chicken

* I can black beans (reserve 1/4 cup juice)

* 1/4 cup bean juice from can

Directions:

* In a sauce pan, heat olive oil over medium high heat. Add onion, garlic, and jalapeño and reduce heat to medium. Saute until onion is soft and translucent, about 5 minutes. 

* Stir in the salt, oregano, chili powder, cumin and and cook 30 seconds. Add drained beans, bean juice and broth. Bring to a simmer for about 5 minutes, stirring occasionally. 

* Serve beans immediately or store in an airtight container in the fridge for up to a week.

** Omit jalapeño to make less spicy.

To assemble Tostodas:

Toast corn tortillas for 30 seconds on each side in cast iron skillet. Spread thin layer of guacamole, add shredded chicken, rough chopped cilantro and shredded cheese. Broil to melt cheese, if desired. Add an additional dollop of guacamole and/or sour cream, if desired.

Let me know what you think...

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Thanks for checking this one out!!