Chicken and Black Bean Tostada

Total Time
24 min
12 min
12 min
These pizzas are piled high with mashed pinto beans, salsa verde and cumin-flavored chicken. Then they’re finished with a fresh avocado-tomato topping.


cooking spray

3 spray(s)

corn tortilla(s)

4 small

uncooked 93% lean ground chicken

8 oz

minced garlic

1 tsp

ground cumin

½ tsp

table salt

¼ tsp

canned pinto beans

½ cup(s), rinsed and drained

fat free salsa

cup(s), verde


½ cup(s), fresh, chopped, divided

WeightWatchers Reduced Fat Mexican style blend shredded cheese

¼ cup(s), sharp-variety

reduced-fat sour cream

8 tsp

plum tomato(es)

1 medium, diced


½ item(s), medium, diced

fresh lime juice

1 tsp


  1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
  2. Place tortillas on prepared pan; bake until crisp, about 6 to 8 minutes.
  3. Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic, cumin and salt; cook, breaking up chunks of chicken with a wooden spoon, until cooked through, about 4 to 5 minutes.
  4. Next, in a bowl, mash beans and salsa with a fork until well-blended and most of the beans are mashed; stir in 1/4 cup cilantro.
  5. To assemble pizzas, spread 1/4 bean mixture over each tortilla (slightly less than 1/4 cup); top each with about 1/3 cup chicken mixture and sprinkle each with 1 tablespoon cheese. Bake until cheese melts and topping is hot, about 3 minutes. (Broil pizzas to brown cheese even more, if desired.)
  6. Meanwhile, in a medium bowl, toss together tomato, avocado, remaining 1/4 cup cilantro and lime juice.
  7. Remove pizzas from oven and top each with 2 teaspoons reduced-fat sour cream and about 1/4 cup avocado mixture. Yields 1 pizza per serving.

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