1 can refried black beans
1 pound chicken tenders
1-2 tablespoons taco seasoning
1 ripe avocado, peeled, pitted and sliced into wedges
1 cup thinly sliced romaine lettuce
1 cup chunky salsa
2 tablespoons olive oil
Preheat oven to 350°F. Arrange tortillas (we used large whole wheat tortillas) on a baking sheet in a single layer and bake until crispy, 6-8 minutes.
Meanwhile, add olive oil to a skillet. Heat to medium. Add chicken tender, and cook until brown on both sides and no longer pink, about 10-15 minutes. Sprinkle with 1-2 tablespoons of taco seasoning. Remove from heat, and shred into small pieces.
Cook the beans in a small pot on the stove until hot throughout.
To prepare the tostada, spread tostadas with beans, then top with avocado slices, chicken, lettuce and salsa and enjoy immediately.