Chipotle Chicken Tostadas
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 1 small onion, minced
- 1 1/2 teaspoons garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder
- 1 teaspoon salt
- 1 pound 92% lean ground chicken
- 1/2 cup tomato sauce
- 1/2 cup chicken broth
- 2 teaspoons apple cider vinegar
- 1 teaspoon brown sugar
- 12 Ezekiel Sprouted Corn Tortillas
- 2 Tablespoons olive oil + 1 teaspoon
- 1 16 ounce can fat free refried beans
- 3/4 cup light Mexican style cheese
- 3 cups shredded lettuce
- 3/4 cup salsa
- Salt to taste
Instructions
- Heat 1 teaspoon of olive oil over medium heat and add onion. Saute 2 minutes.
- Add garlic and all spices and saute for 1 minute.
- Add ground chicken and cook until no longer pink.
- In a small bowl, mix together tomato sauce, chicken broth, apple cider vinegar and brown sugar. Add to the chicken and simmer until liquid is reduced, about 5-10 minutes.
- Preheat the oven to 400 degrees. On a large baking sheet, brush tortillas on both sides with olive oil and add a pinch of salt.
- Cook tortillas until crisp and lightly browned on edges for 8-12 minutes, flipping over halfway through. Keep a close eye on them as they start to brown on the edges. If not browned, they will remain chewy in the center which is not ideal.
- Spread beans on cooked tortilla, top with, ground chicken, lettuce, cheese and salsa.
Nutrition
- Serving Size: 2 tostadas
- Calories: 380
- Sugar: 6 g
- Fat: 12 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 26 g