Chicken & Sweet Potato Tostadas

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (813.3 g)
  • Calories 950.2
  • Total Fat - 27.5 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 211.2 mg
  • Sodium - 351 mg
  • Total Carbohydrate - 108.7 g
  • Dietary Fiber - 27.9 g
  • Sugars - 11.2 g
  • Protein - 71.6 g
  • Calcium - 392.5 mg
  • Iron - 12.7 mg
  • Vitamin C - 34.8 mg
  • Thiamin - 1.4 mg

Step 1

Boil, steam or microwave potato until tender and then drain.

Step 2

Toss chicken in spice mix in a bowl and then remove chicken, reserving remaining spice mix.

Step 3

Heat half the oil in a large, deep frying pan over a high heat and add the chicken and cook for about 2 minutes on each side, or until browned and then add reserved spice mix and 1 1/2 cups water and simmer, covered, turning chicken halfway through, for about 10 minutes or until cooked and then remove and shred meat.

Step 4

Heat remaining oil in a medium saucepan over a medium heat and add onion and cook, stirring until soft and then add beans and potato and cook, stirring until hot.

Step 5

Meanwhile heat tortillas directly on oven racks in a hot oven (200C) for about 3 to 4 minutes, or until lightly browned and cool on wire racks until crisp.

Step 6

Serve tortillas with chicken, bean mixture, lettuce, tomatoes, avocado and cheese.

Tips & Variations


No special items needed.

Related