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Yields:
6 serving(s)
Prep Time:
5 mins
Total Time:
1 hr 15 mins
Eggplant serves as the perfect tostada shell. It's sturdy and goes well with whatever toppings you choose!
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Ingredients
- 2
large eggplants, cut into 1/4" rounds
Kosher salt
- 2 Tbsp.
extra-virgin olive oil
Freshly ground black pepper
- 2 cups
cooked, shredded chicken
- 1
(14-oz.) can black beans, drained and rinsed
- 1/2 cup
corn
- 1
tomato, diced
- 1
avocado, cubed
Juice of 1 lime
- 1 tsp.
taco seasoning
- 1/2 cup
shredded cheddar
- 1/2 cup
shredded monterey-jack
- 2 Tbsp.
freshly chopped cilantro, for garnish
Directions
- Step 1Preheat oven to 400°. Line a baking sheet with paper towels and lay eggplant rounds on top. Salt heavily on both sides to draw out moisture. Let sit 30 minutes then dab excess salt off with paper towels.
- Step 2Toss eggplant in oil and season with pepper. Bake until crispy, 25 to 30 minutes.
- Step 3 In a large bowl toss chicken, black beans, corn, tomato, avocado, lime juice, and taco seasoning together and season with salt and pepper.
- Step 4 Spoon mixture on top of eggplant and sprinkle cheeses on top. Return to oven to let cheese melt, 5 minutes. Garnish with cilantro.
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