Loaded Nacho Chicken Tostada

Healthy Loaded Nacho Chicken  Tostada

Cook's Notes: A great way to take nachos and turn them into a main dish. They are easy and loaded with chicken, black beans, topped with cheese, tomatoes, fresh avocado and under 300 calories. Recipe makes 4 tostadas and adapted from skinnytaste.com
Ingredients:

• 4 tostada shells
• 3/4 cup reduced fat shredded Mexican blend cheese (I used Sargento)
• 1 large avocado. peeled and diced 
• 1 medium lime, halved
• Kosher salt
• 1-1/2 cups chopped grape tomatoes
• 1/3 cup chopped white onion
• 2 TB. chopped cilantro
• Freshly ground black pepper
• 2 cups cooked chicken, diced or cubed
• 3 TB. your favorite salsa 
• 1/3 cup canned drained black beans, rinsed
• 1 jalalpeno, sliced thin
• 2 TB. sliced black olives

Directions: 

• Preheat oven to 350 degrees and line a baking sheet with parchment paper. 
• In a bowl, combine avocado, juice from half the lime, and a pinch of salt. Set aside. 
• Mix chicken with salsa and add in tomatoes, black beans, onion, cilantro,  ¼ teaspoon salt and black pepper, to taste.
• Divide mixture among 4 tostadas. Add avocado mixture and sprinkle with cheese. 
• Place on baking sheet and bake for 5 minutes or until warmed and cheese is melted. 
•  Top each with jalapeno and black olives. 
  

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