BBQ CHICKEN TOSTADAS with creamy slaw
Depending on how sweet you like your baked beans (or not) we’re giving a range on the amount of maple syrup to add.
Makes 4 servings
Total time: 45 minutes
COMBINE:
1/3 cup ketchup
3 Tbsp. light brown sugar
1/4 cup minced onion
3 Tbsp. each distilled white
vinegar and yellow mustard 1 Tbsp. each tomato paste
and Worcestershire sauce 1 lb. boneless, skinless chicken breasts, cut into 2-inch pieces
COAT:
4 corn tortillas (6-inch)
PURÉE:
2 oz. neufchatel
1 Tbsp. distilled white vinegar 1 Tbsp. chopped jalapeño
11/ 2 tsp. chopped fresh garlic
TOSS:
1 cup shredded red cabbage 1/4 cup chopped fresh parsley Salt and black pepper to taste
HEAT:
1 can navy beans (15 oz.),
drained and rinsed
1–2 Tbsp. pure maple syrup
Preheat oven to 425°.
Combine ketchup, brown sugar, onion, 3 Tbsp. vinegar, mustard, tomato paste, and Worcestershire. Reserve 1/3 cup sauce for the beans. Add remaining sauce and chicken to a saucepan, bring to a boil, reduce heat to medium-low, cover, and simmer until chicken is cooked through, 15 minutes. Shred chicken and add back to sauce; keep warm.
Coat tortillas with nonstick spray and season with salt; arrange on a baking sheet. Bake tortillas until crisp and lightly browned, about 8 minutes.
Purée neufchatel, 1 Tbsp. vinegar, jalapeño, and garlic in a mini food processor.
Toss cabbage and parsley with neufchatel mixture; season with salt and pepper and chill until ready to serve.
Heat beans, reserved sauce, and syrup in a saucepan over medium until warmed and thickened, about 5 minutes. Remove beans from heat and lightly mash.
Divide and spread bean mixture among tortillas; top with chicken and slaw.
Per serving: 446 cal; 8g total fat (3g sat); 93mg chol; 784mg sodium; 58g carb (7g fiber, 21g total sugars); 37g protein