Servings : 4
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)
- 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.
- Visit Chicken Tostadas Recipe @ iamhomesteader.com for full instructions.