Makes 6 servings
Hands-on time: 15 min.
Total time: 15 min.
Dress up these tostadas with additional toppings such as crumbled queso fresco, shredded lettuce, sliced radishes, and pico de gallo.
1 (15-oz.) can refried black beans
6 tostada shells
2 cups shredded mojo-flavored deli-roasted chicken
1⁄2 cup refrigerated creamy chipotle ranch dressing
1⁄4 cup chopped fresh cilantro
1. Spread beans over tostada shells; top with chicken. Drizzle with dressing; sprinkle with cilantro. Serve immediately.
Buy whole chickens and romaine lettuce at “superstore,” and incorporate them into your weekly menu planning. Roast a couple of chickens on Sunday to use in your weekday meals.
Recipe provided to Modern Day Moms from Southern Living. Recipe from their Southern Living Superfast Southern: Comfort Food in 20 Minutes or Less! cookbook.
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