- 1 cup tomato, chopped
- 1 avocado, peeled and chopped
- 1/2 cup onion, diced
- 1 tbsp. cilantro, chopped
- 3 tbsp. fresh lime juice
- 1 1/2 tbsp. olive oil
- 1/2 tsp. cumin
- 1/2 tsp. pepper
- 1/2 tsp. kosher salt
- 4 tortillas
- 15 oz. can black beans, rinsed and drained
- 2 cups shredded chicken
- 2 cups lettuce, shredded
- 1/2 cup queso fresco
I’ve been so busy lately that I am all about recipes that can be made quickly and use pre-made ingredients. I know, I know. It typically goes against everything I’ve ever done on this blog, but sometimes, you just need a rotisserie chicken to save the day.
While this recipe definitely involves less prepared ingredients than others, its still super quick to make and perfect when you happen to have one of those Mexican food cravings!
Chicken Tostadas with Avocado Salsa
Source: Cooking Light, August 2012
1. Combine tomato, avocado, onion and cilantro together in a small bowl. In another small bowl, whisk together lime juice, olive oil, cumin, pepper and salt. Pour over the avocado mixture and toss to coat. Refrigerate until ready to use.
2. Preheat oven to 350.
3. Add a splash of olive oil to a large skillet over medium heat. Place a tortilla in the skillet for 30-45 seconds, or until puffy and lightly browned. Repeat with remaining tortillas.
4. Divide black beans, chicken and queso fresco among tortillas. Transfer tortillas to a baking sheet and bake for 5 minutes, or until chicken is warmed through.
5. Divide the avocado salsa and lettuce among the tortillas and serve immediately.
I was pretty surprised that Tom liked these considering they had those pesky vegetables on them. He did pick off the lettuce but ate the rest of it, so I’d consider that a success. I served this with a sour cream Mexican rice which unfortunately was not pretty enough to blog no matter what I did to it.