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Cinco de Mayo: Chicken & Black-Bean Guacamole Tostadas

Source of Recipe


Bon Appetit, April 1994






List of Ingredients



• 1 large ripe avocado, peeled, pitted
  
• 4 tsp fresh lime juice
  
• 2/3 cup canned black beans, rinsed, drained
  
• 2 green onions, chopped
  
• Hot pepper sauce (e.g., Tabasco)
  
• Salt and pepper to taste
  
• .
  
• 2 cooked chicken breast halves, shredded (about 1-3/4 cups)
  
• 1 tomato, seeded, chopped
  
• 2 Tbsp chopped fresh cilantro
  
• 1 tsp ground cumin
  
• Lime juice
  
• .
  
• 4 purchased tostada shells
  
• 2 cups shredded lettuce
  
• 2/3 cup crumbled mild goat cheese (such as Montrachet) or feta cheese
  
• Purchased salsa
  






Instructions



1. Place avocado in medium bowl. Add lime juice and mash until almost smooth. Mix in beans and green onions. Season guacamole to taste with hot sauce, salt and pepper.
   
   
2. Combine the shredded chicken, tomato, cilantro and cumin in small bowl. Season chicken mixture to taste with lime juice, salt and pepper.
   
   
3. Arrange tostada shells on plates. Top with lettuce, guacamole and chicken mixture. Sprinkle with goat cheese. Spoon salsa over and serve.
   
   Serves 4