Persian Ground Chicken Kale Tostada

Serves 2-4
Kale Marinde:
1 lime freshly squeezed
2 tablespoons olive oil
1 jalapeno, seeded and finely chopped
¼ cup chopped cilantro
¼ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon turmeric
4 cups kale, washed, thick ribs removed and roughly chopped

Mix all ingredients in a bowl and let sit for 1-1.5 hours

Ground Chicken Mixture:
1 pound ground chicken
1 small onion chopped
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 packet McCormick 30% less sodium taco seasoning mix

Add the olive oil to a pan and bring to medium heat. Add onions and saute until golden brown. Add ground chicken and continue to cook until chicken is thoroughly cooked. Make sure while it’s cooking you keep the chicken separated by mixing. Add salt/pepper and taco seasoning and let cook additional 2-4 minutes until mixture is done. Set aside and let cool.

Black Beans:
1 16 oz bag of black beans (alternative is to not boil the beans and just use canned beans)

Fill a pot with water covering the beans by 1 inch. Let boil for 2-3 hours or until beans are tender. Will have to watch the beans and if water evaporates add more during the cooking process. Once tender remove from heat and strain. I generally separate the beans once cooled and put in freezer. For each tostada will need about 1/2 cup of the cooked beans. Set aside in prep for assembly.

Tostadas:
4 Mission Carb Balance Flour Tortillas (6 g net carbs and 120 calories per tortilla)

Bake the tortillas for 6-10 mins on 400 degree oven until crisp. (You could also fry them but this is a healthier alternative and tastes delicious as well)

Assembly:
½ avocado sliced
½ pint of sweet grape tomatoes
¼ cup crumbled feta cheese (or cotija cheese)

Top crispy tortillas with the beans, ground chicken mixture, marinated kale, avocado slices, tomatoes, and crumbled Feta cheese