Low Sodium Classic Mexican Tostadas
Dive into the vibrant flavors of this Low Sodium Classic Mexican Tostadas recipe, a healthier twist on a beloved favorite that doesn’t compromise on taste! Perfect for busy weeknights or casual gatherings, this dish features oven-baked corn tortillas brushed with olive oil for a satisfyingly crispy base. The topping layers include shredded chicken breast seasoned with bold yet salt-free spices, creamy mashed avocado, low-sodium black beans, fresh cherry tomatoes, red onion, and a sprinkle of fragrant cilantro. Finished with a squeeze of zesty lime and a crunch of iceberg lettuce, these tostadas offer a guilt-free way to indulge in Mexican cuisine. Quick to prepare in under 40 minutes and packed with vibrant colors and textures, this recipe is a perfect option for those seeking heart-healthy, low-sodium meals without sacrificing flavor!
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 2 tablespoons Olive oil
- 2 cups Cooked chicken breast
- 1 cup Low sodium black beans
- 1 large Ripe avocado
- 1 cup Cherry tomatoes
- 1 cup Fresh cilantro
- 1 large Lime
- 0.5 medium Red onion
- 1 teaspoon Cumin powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 cups Iceberg lettuce
Instructions
Preheat your oven to 400°F (200°C).
Lightly brush each side of the corn tortillas with olive oil and place them on a baking sheet.
Bake the tortillas in the preheated oven for 8-10 minutes, flipping halfway through, until they are golden and crispy. Remove and let cool.
While the tortillas are baking, shred the cooked chicken breast into bite-sized pieces.
In a small bowl, mash the avocado with a fork and mix in the juice of half a lime (reserve the other half for serving).
In a medium skillet over medium heat, combine the cooked chicken, low sodium black beans, cumin powder, black pepper, and garlic powder. Stir occasionally for about 5 minutes until warmed through.
Finely chop the cherry tomatoes, red onion, and fresh cilantro.
Prepare the toppings by slicing the other half of the lime into wedges and shredding the iceberg lettuce.
To assemble the tostadas, spread a generous layer of mashed avocado over each crispy tortilla, followed by a portion of the chicken and bean mixture.
Top with lettuce, cherry tomatoes, red onion, and cilantro.
Serve with lime wedges on the side for squeezing over the tostadas. Enjoy your low sodium tostadas immediately!
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 488 mg | 21% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 13.5 g | ||
| Protein | 187.9 g | 376% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 486 mg | 37% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3985 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
