Chicken tostadas with avocado salsa

Today's post in my Easy Street series are chicken tostadas with avocado salsa from Cooking Light.  This one goes in the easy category because not only does it use rotisserie chicken (someone else does the cooking for you- genius!), but it also suggests using prechopped onion and tomatoes (from a salad bar, I guess?  Dunno, I chopped my own).  Whichever way you slice it, it's simple and delicious, with lots of flavor from the avocado salsa.  

CHICKEN TOSTADAS AND AVOCADO SALSA

Yield: 4 servings

Ingredients

3 tablespoons fresh lime juice

1 1/2 tablespoons extra-virgin olive oil

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1 cup chopped tomato 

1/2 cup chopped white onion 

1 tablespoon chopped fresh cilantro

1 avocado, peeled and diced 

1 tablespoon extra-virgin olive oil, divided

4 (6-inch) flour tortillas 

2 cups shredded green leaf lettuce

1 (15-ounce) can no-salt-added black beans, rinsed and drained

2 cups shredded boneless rotisserie chicken breast

1/4 cup crumbled queso fresco (or whatever cheese you prefer)

Instructions

Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Add tomato, onion, cilantro, and avocado; toss gently to coat.

Heat a large cast-iron or nonstick skillet over medium heat. Add 3/4 teaspoon oil to pan; swirl to coat. Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat procedure 3 times with remaining 2 1/4 teaspoons oil and tortillas.

Layer each tortilla with lettuce, beans, chicken, avocado salsa, and cheese.