Chicken & Black Bean Tostada with Avocado-Cilantro Pesto!

I have the cutest neighbor, Krista, with an amazing cooking blog: Budget Gourmet Mom! Maybe you've heard of it before! While perusing her delectable recipes one day I came upon this deliciousness and couldn't wait to try it out! We decided to make it at my mom's so that we could all try it together and it was a HUGE hit with all of us--and our husbands!  You'll just have to try it for yourself and see if you agree!!

 (I even borrowed her image, thanks Krista!)

3 cups Tyson Grilled Chicken Strips

(We just grilled our own chicken breast and chopped it up!)

Cayenne pepper (optional)

1 can black beans, rinsed and drained

1/4 cup water

Avocado-Cilantro Pesto (recipe here)

6 Tbs. queso fresco

1 mango, diced

1 tomato, diced

3 cups romaine, chopped

6 corn tortillas

oil for frying

and last but not least......

the Avocado-Cilantro Pesto--visit Budget Gourmet Mom for the recipe!!

**Grill your chicken or reheat the chicken strips according to the package directions.  

Sprinkle with as much or as little cayenne pepper as you like, dice into cubes, and set aside.

In a small saucepan heat the black beans with water and season with salt and pepper.  

Roughly mash with a fork and keep on low, stirring often to heat through.

Make the pesto, if you haven't yet.

In a small skillet heat a 1/4″ of oil over medium- high heat. 

 Fry each tortilla for a minute or until crisp.  Place on a plate lined with paper towels.  

Now create an assembly line.  Spread each tortilla with a couple of tablespoons of mashed black beans, 1 tablespoon of pesto, a handful of romaine, a handful of chicken, diced tomatoes, diced mango, and sprinkle with queso fresco.

Thanks again, Budget Gourmet Mom for letting us post one of your fabulous recipes over here on Howe to Cook!!!