I modified this recipe for Chicken Tostadas from the most recent issue of Parents magazine. It took 20 minutes to prepare, was super tasty, and very filling (my husband could only eat two!).
8 6-inch corn tortillas
1 tbs. olive oil
1 can refried beans (or homemade, if you have some stored!)
1 1/2 cups shredded chicken (I had a leftover spicy chicken breast in the fridge that I shredded)
1/2 head shredded iceberg lettuce (or romaine)
1 large tomato, chopped
1 avocado, chopped
Lime wedges (optional)
Shredded cheddar (optional)
Sour cream (optional)
1. Preheat oven to 400 degrees. Brush tortillas lightly with olive oil, then bake for 10 minutes (flip once, halfway through).
2. Warm beans and chicken
3. Build! We spread the beans on the tortillas first, then added everything else. Squeeze a lime on top for a fun zest of flavor.
4. Enjoy. My husband said they tasted like “the biggest, best, crispy nachos.”