Chicken and Black-Bean Guacamole Tostadas

This dish comes together in no time flat, especially if you have leftover chicken on hand.

• Ready In: 15 mins
• Yields: 4 tostadas

Ingredients

• 1  large  ripe avocado, peeled, pitted
• 4  teaspoons fresh lime juice
• 2⁄3 cup canned black beans, rinsed, drained
• 2  green onions, chopped
•  hot pepper sauce (such as Tabasco)
• 2  cooked chicken breast halves, shredded (about 1 3/4 cups)
• 1  tomatoes, seeded, chopped
• 2  tablespoons  chopped fresh cilantro
• 1  teaspoon ground cumin
•  lime juice
• 4  purchased  tostadas (crisp corn tortillas)
• 2  cups  shredded lettuce
• 2⁄3 cup  crumbled mild  goat cheese (such as Montrachet) or 2⁄3 cup feta cheese (such as Montrachet)
•  purchased salsa

Directions

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