Pinto Bean and Chicken Tostadas

Ingredients

• Sour cream (1/2 cup)
• Salt and pepper (to taste)
• Chili powder (1 teaspoon)
• Cumin (1 teaspoon)
• Lime (1, juiced)
• Cilantro (1/4 cup, chopped)
• Red onion (1/4 cup, finely chopped)
• Tomato (1, diced)
• Avocado (1, sliced)
• Tostada shells (8)
• Pinto beans (1 can, drained and rinsed)
• Chicken breast (2, boneless and skinless)

Instructions

1. Preheat the oven to 400°F.
2. Season the chicken breasts with cumin, chili powder, salt, and pepper.
3. Place the chicken breasts on a baking sheet and bake for 20-25 minutes, or until cooked through. Let cool, then shred the chicken.
4. In a small saucepan, heat the pinto beans over medium heat until warmed through.
5. In a bowl, combine the diced tomato, red onion, cilantro, and lime juice to make a salsa.
6. Spread a layer of pinto beans on each tostada shell.
7. Top with shredded chicken, avocado slices, and salsa.
8. Drizzle with sour cream and serve immediately.