Rotisserie Chicken and Bean Tostadas

Rotisserie Chicken and Bean Tostadas

Rotisserie Chicken and Bean Tostadas

30 minutes

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Details
  • Servings:   3
  • Gluten-Free:   True
  • Weight Watchers:   13 Points
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Cuisine
  • Mexican
  • antipasti
  • lunch
  • main course
  • starter
  • snack
  • appetizer
  • main dish
  • antipasto
  • hor d'oeuvre
  • dinner
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Ingredients
  • 2 cups rotisserie chicken – shredded
  • 6 small corn tortillas
  • 1/3 can refried beans
  • 1/2 tomato, diced small
  • 1 jalapeño, sliced
  • Shredded iceberg lettuce
  • Cotija cheese (Mexican queso)
  • 1 lime – cut into wedges
  • 6 teaspoons guacamole
  • Salsa
Instructions

Preheat oven to 350 degrees.

Place corn tortillas on a cookie sheet and bake for 16-17 minutes or until the edges brown and curl.Cool cooked tortillas at room temperature.To build the tostadas, start by spreading 1-2 tablespoons of refried beans on each tortilla.Next, top with a handful of shredded rotisserie chicken, shredded iceberg lettuce, diced tomato, and guacamole.

Drizzle with the juice of one lime wedge.

Sprinkle with cotija cheese.

Drizzle with salsa.

Garnish with jalapeos.

Serve open-faced.Makes 6 tostadas. Serving size is 2 tostadas.

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