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Posted by on September 30, 2014


8 tostados (found in international aisle)
1 lb. boneless, skinless chicken thighs
1.5 teaspoon(s) ground cumin
2 teaspoon(s) oil
1 avocado, firm-ripe
2 tablespoon(s) lime juice
15.5 ozcan black beans, rinsed
¼ cup(s) chopped cilantro
½ cup smooth chipotle salsa (we used Old El Paso)
3 cups (up to 4) chopped romaine lettuce

1. Cut chicken into 1-in. pieces; toss with 1 tsp cumin. Heat oil in large nonstick skillet over medium-high heat. Cook chicken 5 minutes, or until browned and cooked through.
2. Cut avocado into chunks. Toss with lime juice, black beans, cilantro, and 1/2 tsp cumin.
3. Stir salsa into chicken; remove from heat. Serve tostadas topped with lettuce, bean mixture and chicken. Serve with additional salsa.
• Prep: 8 Minutes
• Total Time: 15 Minutes

Source: (4 servings | 8 tostadas)

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