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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
1. Heat the honey in a skillet, just until it starts melting a bit - do not let it burn.
2. 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.
3. Toast tostada shells in toaster oven until lightly browned (keep a close eye on, these will burn quickly).
4. Spread refried beans onto shells, then top with the chicken and avocado.
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