Prep 10 mins
Cook 15 mins
I first made these when trying to follow a dairy-free, gluten-free diet. The shells are corn (no wheat) and the avocado is meant to replace the cheese on traditional tostadas, but I still love these even now that I'm back to a "normal" diet because they taste so good. The flavor comes mostly from the base foods, so some people might find this bland and you may need to find a way to spice it up a bit, perhaps some hot taco sauce or some jalapeno slices. Also, I always cook for one, so that's what the recipe calls for (easily multiplied, however). These are great for lunch with a side of fresh, ripe fruit. P.S. Measurements are approximate, I'm an "eyeballer."
- 2 tostadas (the Mexican bagged brands like Guerrero are better than the boxed national brands)
- 1⁄2 cup refried beans or 1⁄2 cup refried black beans
- 1 medium cooked chicken breast, chopped
- 1 -1 1⁄2 teaspoon honey
- 1⁄3 cup avocado, chopped
- black pepper, to taste
- red pepper flakes, to taste
- Heat the honey in a skillet, just until it starts melting a bit - do not let it burn.
- Stir in the cooked chicken pieces and sprinkle on black pepper and red pepper flakes, to taste. Remove from heat and cover with lid to keep warm.
- Toast tostada shells in toaster oven until lightly browned (keep a close eye on, these will burn quickly).
- Spread refried beans onto shells, then top with the chicken and avocado.
The only thing that I did different on this recipe was to use corn tortillas instead of tostadas since that is what I had on hand. This made for a very tasty lunch and I will most definitely make this again. Thanks for posting this. Made for Zaar Cookbook Tag.
We LOVED these! Wound up using "spicy refried beans" and a little cheddar cheese. Seriouly, I would like to eat these every single day.....