Ingredients
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Cooking spray
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12 (5-inch) corn tortillas
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2 (15.5 oz) cans low-sodium black beans, drained and rinsed
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1/2 tsp ground cumin
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1 tbsp lime juice
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2 cups shredded lettuce
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1 1/2 cups shredded rotisserie chicken or leftover chicken
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1/2 cup crumbled queso fresco or feta cheese
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1 avocado, peeled, pitted, and diced
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8 radishes, thinly sliced
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1/4 cup chopped cilantro
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1 lime (optional)
Steps
1
Preheat oven to 400°F. Coat 2 large baking sheets and lightly coat both sides of each tortilla with the cooking spray. Place the tortillas in a single layer on baking sheets. Season with salt. Bake 5–10 min. per side, until tortillas are crispy.
2
Meanwhile, to a blender or food processor, add the black beans, cumin, lime juice, and 3 tbsp water. Season with salt and pepper. Blend until smooth.
3
Divide bean mixture among the tostadas and spread into an even layer. Top with the lettuce, chicken, queso fresco, avocado, radishes, and cilantro. If desired, cut the lime into wedges and squeeze over tostadas. Serve immediately.
Tips
Use store-bought tostadas for an even quicker meal. Try subbing chicken with leftover cooked shrimp or ground meat.
