Easy Rotisserie Chicken Tostadas Recipe

• 1 (14-ounce) can refried black beans
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 pound shredded meat from a rotisserie chicken (see Game Plan note)
• 1/2 tablespoon ground cumin
• 8 tostada shells
• Sour cream
• Shredded romaine lettuce
• 1/2 cup crumbled queso fresco
• 1 small red onion, thinly sliced
• Thinly sliced jalapenos
• Hot sauce

1. Heat the refried beans in a small, heavy-bottomed saucepan over low heat, adding a tablespoon or so of water if they begin to look dry, about 5 minutes.
2. Remove from the heat, cover, and set aside.
3. Warm the oil in a medium skillet or nonstick frying pan over medium-low heat.
4. Add the garlic and cook until its fragrant, about 1 minute.
5. Add the shredded chicken, sprinkle in the cumin, and cook until the chicken is heated through, moving the pieces around with a pair of tongs, about 5 minutes.
6. Set aside.
7. Spread a tostada shell with a spoonful of beans, top with shredded chicken, and add a dollop of sour cream.
8. Pile shredded romaine on top, and sprinkle with queso fresco.
9. Garnish with onion slices, jalapenos, and a few drops of hot sauce.
10. Repeat with the remaining tostada shells.

black beans, vegetable oil, garlic, chicken, ground cumin, tostada, sour cream, romaine lettuce, queso fresco, red onion, sauce

Taken from www.chowhound.com/recipes/easy-rotisserie-chicken-tostadas-31341 (may not work)