Preparation:
1. Heat tostada shells as directed on package. Heat beans in 1-quart saucepan over medium heat, stirring occasionally, until hot. Heat chicken and salsa in 2-quart saucepan over medium heat, stirring occasionally, until hot.
2. Peel avocado and cut lenthwise into slices; sprinkle with lemon juice.
3. Spread beans and chicken mixture over tostada shells. Sprinkle with cheese. Top with tomatoes, avocado and lettuce. |
