Easy Rotisserie Chicken Tostadas Recipe

Ingredients

• 1 (14-ounce) can refried black beans
• 1 tablespoon vegetable oil
• 2 garlic cloves
• minced
• 1 pound shredded meat from a rotisserie chicken (see Game Plan note)
• 1/2 tablespoon ground cumin
• 8 tostada shells
• Sour cream
• Shredded romaine lettuce
• 1/2 cup crumbled queso fresco
• 1 small red onion
• thinly sliced
• Thinly sliced jalapenos
• Hot sauce

Instructions

1. Heat the refried beans in a small, heavy-bottomed saucepan over low heat, adding a tablespoon or so of water if they begin to look dry, about 5 minutes.
2. Remove from the heat, cover, and set aside.
3. Warm the oil in a medium skillet or nonstick frying pan over medium-low heat.
4. Add the garlic and cook until its fragrant, about 1 minute.
5. Add the shredded chicken, sprinkle in the cumin, and cook until the chicken is heated through, moving the pieces around with a pair of tongs, about 5 minutes.
6. Set aside.
7. Spread a tostada shell with a spoonful of beans, top with shredded chicken, and add a dollop of sour cream.
8. Pile shredded romaine on top, and sprinkle with queso fresco.
9. Garnish with onion slices, jalapenos, and a few drops of hot sauce.
10. Repeat with the remaining tostada shells.