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Chicken and Black Bean Guacamole Tostadas
This dish comes together in no time, especially if
you have leftover chicken
on hand and use purchased guacamole.
1 large ripe avocado, peeled, pitted
4 tsp. fresh lime juice
2/3 cup canned black beans, rinsed, drained
2 green onions, chopped
Hot pepper sauce (such as Tabasco)
2 cooked chicken breast halves, shredded (about 1 3/4
cups)
1 tomato, seeded, chopped |
2 Tbsp. chopped fresh cilantro
1 tsp. ground cumin
Lime juice
4 purchased tostada shells (crisp corn tortillas)
2 cups shredded lettuce
2/3 cup crumbled mild goat cheese (such as Montrachet)
or feta cheese
Purchased salsa |
Place avocado in medium bowl. Add lime juice and mash
until almost smooth. Mix in beans and green onions. Season guacamole to
taste with hot sauce, salt and pepper. Combine shredded chicken, tomato,
cilantro and cumin in small bowl. Season chicken mixture to taste with
lime juice, salt and pepper. Arrange tostada shells on plates. Top with
lettuce, guacamole and chicken mixture. Sprinkle with goat cheese. Spoon
salsa over and serve.
Serves 4.
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