Mexican Tostadas with Chicken and Avocado

Ingredients

• 8 pieces tostada shells
• 2 cups cooked chicken breast shredded
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup refried beans warmed
• 2 medium avocados sliced
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 1 lime lime wedges for serving

Instructions

1. 1 Preheat your oven to 350°F (175°C) to warm the tostada shells.
2. 2 In a pan over medium heat, add olive oil and sauté the shredded chicken with chili powder, cumin, garlic powder, and salt for 5 minutes until well coated and heated through.
3. 3 Warm the refried beans in a small saucepan over low heat, stirring occasionally.
4. 4 Place the tostada shells on a baking sheet and warm them in the oven for about 5 minutes or until crispy.
5. 5 Spread a layer of warm refried beans over each tostada shell.
6. 6 Top with a generous amount of the seasoned chicken.
7. 7 Add slices of avocado, then layer with shredded lettuce, diced tomatoes, and crumbled queso fresco.
8. 8 Garnish with chopped cilantro.
9. 9 Serve immediately with lime wedges on the side for squeezing over the tostadas.