This dish comes together in no time, especially if you have leftover chicken on hand and use purchased guacamole.
Recipe information
Yield
Serves 4
Ingredients
1 large ripe avocado, peeled, pitted
4 teaspoons fresh lime juice
2/3 cup canned black beans, rinsed, drained
2 green onions, chopped
Hot pepper sauce (such as Tabasco)
2 cooked chicken breast halves, shredded (about 1 3/4 cups)
1 tomato, seeded, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
Lime juice
4 purchased tostada shells (crisp corn tortillas)
2 cups shredded lettuce
2/3 cup crumbled mild goat cheese (such as Montrachet) or feta cheese
Purchased salsa
Preparation
Step 1
Place avocado in medium bowl. Add lime juice and mash until almost smooth. Mix in beans and green onions. Season guacamole to taste with hot sauce, salt and pepper.
Step 2
Combine shredded chicken, tomato, cilantro and cumin in small bowl. Season chicken mixture to taste with lime juice, salt and pepper.
Step 3
Arrange tostada shells on plates. Top with lettuce, guacamole and chicken mixture. Sprinkle with goat cheese. Spoon salsa over and serve.
