Rotisserie Chicken and Bean Tostadas

Ingredients

• •2 cups rotisserie chicken
• •6 small corn tortillas
• •⅓ can refried beans
• •½ tomato
• •1 jalapeño
• •1 iceberg lettuce
• •cotija cheese
• •1 lime
• •6 teaspoons guacamole
• •salsa

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Method

From foodista.com — read the original

1. 1Preheat oven to 350°F.
2. 2Place corn tortillas on a cookie sheet and bake for 16-17 minutes or until the edges brown and curl. Cool cooked tortillas at room temperature.
3. 3To build the tostadas, start by spreading 1-2 tablespoons of refried beans on each tortilla.
4. 4Next, top with a handful of shredded rotisserie chicken, shredded iceberg lettuce, diced tomato, and guacamole.
5. 5Drizzle with the juice of one lime wedge.
6. 6Sprinkle with cotija cheese.
7. 7Drizzle with salsa.
8. 8Garnish with jalapeos.
9. 9Serve open-faced. Makes 6 tostadas. Serving size is 2 tostadas.