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.