Chicken tostadas

1. 1

   Brush both sides of the tortillas lightly with oil. Cook on a griddle pan for 2 minutes on each side, or until crisp and golden.

2. 2

   In a small saucepan, mix together the refried beans, chilli powder, cumin and garlic granules and season with salt. Cook over a medium-low heat, stirring often, until hot through.

3. 3

   To make the pico de gallo, mix all the ingredients together in a bowl. Season with salt and set aside

4. 4

   Using a fork, mash the avocados with the lime juice. Season with salt and pepper and stir in the coriander.

5. 5

   To assemble the tostadas, layer each tostada with guacamole, the bean mixture, lettuce, chicken, chillies, Cheddar, pico de gallo and soured cream. Serve immediately.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.