Chicken Tostadas and Avocado Salsa

By Shelly17

For the accompanying Chipotle Rice: Combine 2 cups water, 1 TB butter, 1 TB minced chipotle chile canned in adobo sauce, 1/4TSPsalt, and 1/4TSPfreshly ground black pepper in a small saucepan. Bring to a boil. Add 1 cup rice; stir gently. Cover, reduce heat, and simmer 18 minutes. Stir in cilantro.

Ingredients

• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1 cup prechopped tomato
• 1/2 cup prechopped white onion
• 1 tablespoon chopped fresh cilantro
• 1 avocado, peeled and diced
• 1 tablespoon extra-virgin olive oil, divided
• 4 (6-inch) flour tortillas
• 2 cups shredded green leaf lettuce
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained
• 2 cups shredded boneless rotisserie chicken breast
• 1/4 cup crumbled queso fresco

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Add tomato, onion, cilantro, and avocado; toss gently to coat.

2. Heat a large cast-iron or nonstick skillet over medium heat. Add 3/4 teaspoon oil to pan; swirl to coat. Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat procedure 3 times with remaining 2 1/4 teaspoons oil and tortillas.

3. Place 1 tortilla on each of 4 plates. Layer each tortilla with 1/2 cup lettuce, about 1/2 cup beans, 1/2 cup chicken, 1/4 cup avocado salsa, and 1 tablespoon cheese.