Ingredients:

  • 12 store-bought corn tostada shells
  • 1 rotisserie chicken (yielding approx. 2.5 cups meat, skin discarded)
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 lime, juiced
  • 15 oz can refried beans (low sodium)
  • 2 tbsp water
  • 1/4 tsp garlic powder
  • 2 large avocados, sliced
  • 1/2 cup shredded iceberg lettuce
  • 1/4 cup queso fresco, crumbled
  • 1/2 cup pico de gallo

Instructions:

  1. Preheat your oven to 350°F (175°C). Arrange the tostada shells in a single layer on a large rimmed baking sheet and bake for 4 minutes until warm and fragrant.
  2. Shred the rotisserie chicken meat. In a medium skillet, heat olive oil over medium heat and add the chicken, smoked paprika, cumin, and lime juice. Toss for 3 minutes until slightly crisped.
  3. In a small pot or microwave-safe bowl, warm the refried beans with 2 tablespoons of water and the garlic powder until smooth and spreadable.
  4. Spread approximately 2 tablespoons of warm beans onto each shell to create a moisture barrier. Layer the seasoned chicken over the beans.
  5. Top each tostada with sliced avocado, shredded lettuce, crumbled queso fresco, and a spoonful of pico de gallo.