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Mexican Tostadas

Mexican Tostadas
Mexican Tostadas
Photo by: John Borge
This healthy recipe comes from NDSU Extension Service.


  • 1/3 c. lentils
  • 1 1/3 c. water
  • 2 Tbsp. vegetable oil
  • 1 lb. chicken breasts boneless, skinless
  • 2/3 c. finely chopped green onion
  • 2 cloves garlic minced
  • 1 (16-oz.) jar medium salsa (or your choice)
  • 1 c. black beans, drained and rinsed
  • 1 1/2 c. bell pepper, chopped
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 8 tostadas


In a medium saucepan, bring lentils and water to boil, reduce heat, cover and simmer until lentils are tender. In a frying pan, cook chicken until it reaches an internal temperature of 165 degrees F. Heat oil in a separate pan and sauté onion and garlic in oil, stirring constantly. Reduce heat and add salsa, lentils, black beans and seasonings. Shred or cube chicken and add to the salsa mixture Continue cooking until heated through. Portion onto tostadas and top with peppers and your other favorite toppings.

Makes eight servings.

Per serving: 220 calories, 8 grams (g) fat,15 g protein, 21 g carbohydrate and 820 mg sodium.
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