Rotisserie Chicken and Bean Tostadas

Ingredients

• 2 cups rotisserie chicken cut shredded
• 6 small corn tortillas 
• 6 small corn tortillas 
• 0.3 can refried beans 
• 0.5  tomatoes diced
• 1  jalapeno sliced
• 3 servings lettuce shredded
• 3 servings cotija cheese (Mexican queso)
• 1  lime cut into wedges
• 6 teaspoons guacamole 
• 3 servings salsa 

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 350 degrees.
2. Place corn tortillas on a cookie sheet and bake for 16-17 minutes or until the edges brown and curl.Cool cooked tortillas at room temperature.To build the tostadas, start by spreading 1-2 tablespoons of refried beans on each tortilla.Next, top with a handful of shredded rotisserie chicken, shredded iceberg lettuce, diced tomato, and guacamole.
3. Drizzle with the juice of one lime wedge.
4. Sprinkle with cotija cheese.
5. Drizzle with salsa.
6. Garnish with jalapeos.
7. Serve open-faced.Makes 6 tostadas. Serving size is 2 tostadas.