Chicken tostados

Ingredients:

1 pound chicken breasts, shredded

3 tomatoes, diced

¼ cup cilantro, chopped

3 tablespoons red onion, chopped

1 (15 oz.) can black beans, drained and rinsed

1 lemon, juiced

Salt and cumin to taste

3 avocados, diced

For serving: 8-10 corn tortillas

 

Instructions: 

To prepare the chicken, add it to a pot and cover with water, about ½ cup of chicken broth, and a sprinkle of salt. Bring to a boil, then simmer for 40 minutes. Let chicken cool. Use a fork to shred.

In a large bowl, combine the chicken with the tomatoes, cilantro, red onion, and beans. Stir in half of the lemon juice and ¼ teaspoon each of salt and cumin. See how that tastes. Add more of each as desired, then gently stir in the avocado.

For tostados, preheat oven to 400 degrees. Line baking sheet with parchment paper, and lay the tortillas on top in a single layer. (You will need to do two baking sheets or two batches.) Brush the tortillas with oil on both sides and sprinkle with salt. Bake for 6 minutes per side.

Pile the chicken mixture on top of each crunchy tortilla.

Serves 4.