Chicken and Black Bean Tostadas

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!!

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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.

Gently spread the tostadas with the avacado.

Top with the chicken and black bean mixture.

I then added some sour cream, fresh tomatoes, and some salsa.

Seriously, so fresh and light...yummy!!! Enjoy! :)