Chicken & Black Bean Tostada with Avocado Crema and Pineapple Slaw | Liberterre

Ingredients

• 8 small or 4 large corn tortillas
• 2 tsp olive oil
• Pinch each of salt and chili powder
• 1 large ripe avocado, peeled and diced
• 1⁄2 cup cilantro leaves
• 1⁄4 cup 0% Plain Greek Yogurt
• Juice of 1⁄2 – 1 lime (depending on size of lime)
• 1 tsp olive oil
• 1 can of lower-sodium black beans, rinsed and drained
• 1 tsp ground cumin
• 1⁄2 chipotle pepper in adobo sauce, finely minced
• 1⁄4 cup reduced sodium chicken broth
• 1⁄2 of a roasted LiberTerre chicken (1 breast & 1 leg), skin removed, meat shredded (see Easy Roast Chicken recipe)
• Salt and pepper, to taste
• 1⁄4 cup plus 2 tbsp 0% Plain Greek yogurt
• 2 teaspoon lime zest
• Juice of 1 lime
• 1⁄4 cup fresh pineapple juice
• 2 tsp honey
• Pinch of salt and pepper
• 2 cups finely shredded cabbage
• 1/2 jalapeno, deseeded, deveined and finely minced
• 2 tbsp green onions, minced
• 3 tablespoons fresh cilantro, chopped
• 1 cup fresh pineapple, diced
• 3-4 oz of Queso Cojita or Anejo, crumbled or grated
• 1 cup of cilantro leaves, for garnish