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Chipotle Chicken Tostadas
- 1 cup purchased refried beans, divided
- 4 purchased corn tostada shells
- 1 1/3 cups leftover roast chicken meat
- 1 cup thinly sliced iceberg lettuce
- 1/2 cup chopped seeded tomato
- 12 avocado slices
- 1/2 cup crumbled queso fresco or feta cheese
- Hot sauce, olive oil, and red wine vinegar for drizzling
- Lime wedges
Directions:View on Bon Appetit
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