I cut this recipe out of a magazine last month and was so excited to try it. It totally lived up to my expectations...it is super easy, really fresh and light, and delish! I changed a few things up a bit and will definitely be making these again soon!!
Chicken and Black Bean Tostadas
1 small rotisserie chicken (I just baked two chicken breasts instead and it was PLENTY)
1 15-oz can black beans, rinsed
1 cup fresh corn kernels (I just used a cup of frozen corn and it worked perfectly)
4 radishes, cut into 1/4 in pieces (I skipped this)
2 scallions, thinly sliced (I forgot these...probably would have been good)
1 Tbsp fresh lime juice
1 Tbsp olive oil
Salt and Pepper
1/2 cup fresh cilantro leaves
8 tostada shells
1 avacado, mashed (I used two because I LOVE avacados!)
Shred the chicken (whether it be rotisserie or baked chicken breasts) and bake the tostadas according to the directions on the package.
Place the shredded chicken in a bowl and add the black beans, corn, radishes, scallions, lime juice, oil, salt and pepper, and toss to combine. Fold in the cilantro.