The spicy chipotle lime sauce and fresh avocado slices on top of these gluten-free chicken and bean tostadas make them taste great. Great for a quick and filling meal!
Ingredients: 4 corn tortillas. 1 cup cooked chicken, shredded. 1 cup cooked black beans, drained and rinsed. 1 avocado, sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 lime, juiced. 2 tablespoons olive oil. 1 teaspoon chipotle powder. 1/2 teaspoon garlic powder. Salt and pepper to taste.
Instructions: Preheat oven to 400F 200C. Brush both sides of each tortilla lightly with olive oil and place on a baking sheet. Bake tortillas for 5-7 minutes, or until they become crispy and lightly browned. In a small bowl, mix together the lime juice, olive oil, chipotle powder, garlic powder, salt, and pepper to create the sauce. In another bowl, combine shredded chicken, black beans, cherry tomatoes, red onion, and cilantro. Drizzle the chipotle lime sauce over the chicken and bean mixture, tossing gently to coat. Top each crispy tortilla with the chicken and bean mixture. Garnish with sliced avocado and additional cilantro if desired. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
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