3 block meal

Ingredients:
2 oz. chicken breast, boneless and skinless
1/2 cup canned black beans, drained
1 corn tostada
1 tbsp. guacamole
1 tbsp. sour cream
1 oz. low fat Mexican cheese blend, shredded
1/4 cup iceberg lettuce, shredded
salt
pepper
garlic powder
chili powder

Instructions:
Boil chicken in salted water until it is cooked through (usually about 15 minutes or so). Check its doneness by pulling the meat apart with a fork. Pull apart as much as you like because you will eventually shred the chicken anyhow! When the chicken is cooked, place it on paper towel to absorb excess moisture. Now, put the drained black beans into a pan and place over medium heat. As the beans are being heated, smash them with a fork until you get the consistency of refried beans. Add salt, pepper, garlic powder, and chili powder to taste. If you see that the beans are drying out, turn down the heat and add a tablespoon of water to revive them. When the beans are the right consistency, remove them from heat and spread them over one side of the tostada, from edge to edge. Be careful, though! Tostadas can break very easily. Over the black beans, spread the guacamole. Again, from edge, to edge and carefully! Shred the chicken when it is cool to the touch. It is easiest just to rip it apart with your hands. As you shred, place the chicken on top of the guacamole layer on the tostada. The rest happens in easy layers: the shredded lettuce, the sour cream, and then the cheese to top it off! Sprinkle on salt and pepper to taste.

Submitted by:
Shannon G.