Chicken and Black bean Tostadas with Avocado Sauce

For the Avocado Cream
  • 1 small avocado, halved, pitted, and coarsely chopped
  • 1/2 cup fat-free or low-fat sour cream
  • 2 tablespoons cold water
  • 1 tablespoon chopped fresh cilantro1 teaspoon dried cilantro
  • 1/2 teaspoon honey
For the Black Beans
  • 1 15.5-ounce can no-salt-added black beans, rinsed and drained
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon fresh lime juice
  • 1/2 teaspoon canola or corn oil
For the Chicken Tostadas
  • 1/2 cup fresh or frozen corn OR 1/2 cup no-salt-added canned corn, rinsed and drained
  • 1 medium Roma tomato, diced
  • 3 tablespoons diced red onion
  • 1 small jalapeño, seeds and ribs discarded, diced
  • 1 medium garlic clove, minced OR 3/4 teaspoon minced jarred garlic
  • Pepper to taste
  • 4 6-inch corn tortillas
  • 4 ounces shredded cooked skinless chicken breast, cooked without salt, all visible fat discarded
  • Handful fresh cilantro leaves, coarsely chopped
For the Avocado Cream
  • In a small bowl, stir together the avocado, sour cream, water, cilantro, and honey. With the back of a spoon, mash the mixture until combined and creamy.
For the Black Beans
  • In a food processor or blender, process the beans, cilantro, lime juice, and oil until smooth.
For the Chicken Tostadas
  • Preheat the oven to 350˚F.
  • In a small bowl, stir together the corn, tomato, onion, jalapeño, garlic, and pepper.
  • Place the tortillas directly on the oven rack. Bake for 8 to 10 minutes, or until crisp. Transfer to a work surface.
  • Spread the bean mixture on the tortillas. Add the chicken. Spoon the tomato-corn salsa over the chicken. Top with a dollop of the avocado cream. Sprinkle with the cilantro leaves.