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 teaspoon garlic powder
• 1 teaspoon salt
• 1 cup refried beans, warmed
• 2 medium avocados, sliced
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 cup crumbled queso fresco
• 1 cup chopped cilantro
• 1 lime lime wedges, for serving

Method

1. 01
   Preheat your oven to 350°F (175°C) to warm the tostada shells.
2. 02
   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. 03
   Warm the refried beans in a small saucepan over low heat, stirring occasionally.
4. 04
   Place the tostada shells on a baking sheet and warm them in the oven for about 5 minutes or until crispy.
5. 05
   Spread a layer of warm refried beans over each tostada shell.
6. 06
   Top with a generous amount of the seasoned chicken.
7. 07
   Add slices of avocado, then layer with shredded lettuce, diced tomatoes, and crumbled queso fresco.
8. 08
   Garnish with chopped cilantro.
9. 09
   Serve immediately with lime wedges on the side for squeezing over the tostadas.