This versatile no-cook meal is perfect for summer and comes together under 30 minutes.
Prep Time 20 minutesminutes
Cook Time 0 minutesminutes
Total Time 20 minutesminutes
Servings 4
Author Meme
Ingredients
1smalltomatofinely chopped
1limejuiced, divided
¾teaspoonsaltdivided
1tablespoonjalapeño pepperminced
1clovegarlic minced
¼cupchopped cilantrodivided
1.5cupscooked black beans {about one 15 oz. can} or 1 avocado
½teaspoonchili powderdivided
⅛teaspooncumin
⅛teaspoonpaprika
2cupsshredded cooked chickenabout 8 ounces, like leftover Salsa Chicken
86 inchtostada shells or see notes for alternative
Instructions
In a glass or plastic bowl, add tomato, ¼ teaspoon salt, ½ tablespoon jalapeño, 2 tablespoon cilantro, juice from ½ lime and garlic. Set aside
Mash black beans {or avocado} in a bowl and add juice from ½ lime. Stir in ¼ teaspoon salt, 1 tablespoon cilantro, and ¼ teaspoon chili powder. Set aside.
In another bowl, stir together chicken, remaining 1 tablespoon cilantro, ½ jalapeño, ¼ teaspoon salt, cumin, paprika, and remaining chili powder.
Put about 2-3 tablespoons black bean {or avocado} mixture on each of the tostada shells. Top each with about ¼ cup chicken mixture. Then top them each with a tablespoon or so of the tomato mixture.
Enjoy!
Notes
*If you forget the tostada shells or can't find them, then you can make your own by spraying the (6-inch) tortillas with some oil and broiling them in the oven for about 3-4 minutes per side. Keep a close watch on them because they go from nicely toasted to dramatically burned in a matter of seconds.