After making the delicious Pico de Gallo, I felt guilty eating it straight from the bowl. Okay, not really. But I decided it would be nice to try some as a topping for shredded chicken tostadas.
Lots of convenience food items helped bring this to the table quickly. Which was a good thing or there wouldn't have been any pico left. Anyway..............
Chicken breast meat from a grocery rotisserie chicken, shredded
Cumin
1 can of black beans
Mexican Crema
Shredded lettuce
Packaged tostadas
Pico de gallo
1 lime
In a medium skillet, heat 1/2 t. olive oil. Add chicken and cumin to taste. The amount of cumin depends on how much chicken you have shredded and plan to use.
Drain and rinse black beans and place in food processor with the knife blade. Pulse with a little olive oil and lime juice until pureed and thin enough to spread easily. Heat in a small saucepan.
Heat tostadas according to package directions.
Spread a layer of beans and top with chicken, lettuce, crema and pico. Of course, you could add olives, jalapenos, or whatever toppings you like.
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