I am making this for dinner tonight and I can’t wait. The chicken is marinating in the fridge – we always use Frontera fajita marinade. It used to be hard to find but now I see it everywhere. It is SO good.
Ingredients
- 2 small ripe avocados peeled and pitted
- 1 tablespoon fresh lime juice
- 1/4 teaspoon garlic powder divided
- Salt and freshly ground black pepper
- 1 can 16 ounces refried beans
- 1 can 10 ounces diced tomatoes with green chilies, drained
- 3/4 teaspoon ancho chili powder
- 1/2 teaspoon ground cumin
- 4 tostada shells
- 2 cups shredded iceberg lettuce
- 2 cups shredded rotisserie chicken
- 1 cup shredded Mexican blend cheese
- 1 cup pico de gallo store-bought or homemade (recipe below)
Instructions
- In a small bowl, mash together the avocados, lime juice, and half of the garlic powder with a fork until chunky.
- Season with salt and pepper to taste. Set aside.
- In a small sauce pan, stir together the beans, tomatoes, chili powder, cumin, and remaining garlic powder.
- Heat over medium heat until heated through.
- Divide the avocado mixture among the tostada shells and spread into an even layer. Repeat with the bean mixture.
- Top each tostada with the lettuce, chicken, cheese, and pico de gallo
