Easy chicken tostadas recipe
 Use up leftover tortillas and roast chicken in this easy homemade chicken tostada recipe. 6 small corn tortillasolive oil, for brushing400g tin refried beans¾ tsp ancho chilli powder or chipotle paste½ tsp ground cumin¼ tsp garlic granules 2 ripe avocados1 tbsp fresh lime juicehandful fresh coriander, finely chopped250g/9oz roast chicken, shreddedsalt and freshly ground black pepper 6 small corn tortillas olive oil, for brushing 400g tin refried beans ¾ tsp ancho chilli powder or chipotle paste ½ tsp ground cumin ¼ tsp garlic granules 2 ripe avocados 1 tbsp fresh lime juice handful fresh coriander, finely chopped 250g/9oz roast chicken, shredded salt and freshly ground black pepper 2 large ripe tomatoes, deseeded and finely chopped½ onion, finely choppedhandful fresh coriander, roughly chopped1 jalapeno chilli, finely chopped (optional)1 lime, juice only 2 large ripe tomatoes, deseeded and finely chopped ½ onion, finely chopped handful fresh coriander, roughly chopped 1 jalapeno chilli, finely chopped (optional) 1 lime, juice only shredded iceberg or romaine lettucejalpeno chillies in brine125g/4½oz Cheddar, gratedsoured cream shredded iceberg or romaine lettuce jalpeno chillies in brine 125g/4½oz Cheddar, grated soured cream Method Brush both sides of the tortillas lightly with oil. Cook on a griddle pan for 2 minutes on each side, or until crisp and golden.In a small saucepan, mix together the refried beans, chilli powder, cumin and garlic granules and season with salt. Cook over a medium-low heat, stirring often, until hot through.To make the pico de gallo, mix all the ingredients together in a bowl. Season with salt and set asideUsing a fork, mash the avocados with the lime juice. Season with salt and pepper and stir in the coriander. To assemble the tostadas, layer each tostada with guacamole, the bean mixture, lettuce, chicken, chillies, Cheddar, pico de gallo and soured cream. Serve immediately. Brush both sides of the tortillas lightly with oil. Cook on a griddle pan for 2 minutes on each side, or until crisp and golden. Brush both sides of the tortillas lightly with oil. Cook on a griddle pan for 2 minutes on each side, or until crisp and golden. In a small saucepan, mix together the refried beans, chilli powder, cumin and garlic granules and season with salt. Cook over a medium-low heat, stirring often, until hot through. In a small saucepan, mix together the refried beans, chilli powder, cumin and garlic granules and season with salt. Cook over a medium-low heat, stirring often, until hot through. To make the pico de gallo, mix all the ingredients together in a bowl. Season with salt and set aside To make the pico de gallo, mix all the ingredients together in a bowl. Season with salt and set aside Using a fork, mash the avocados with the lime juice. Season with salt and pepper and stir in the coriander. Using a fork, mash the avocados with the lime juice. Season with salt and pepper and stir in the coriander. To assemble the tostadas, layer each tostada with guacamole, the bean mixture, lettuce, chicken, chillies, Cheddar, pico de gallo and soured cream. Serve immediately. To assemble the tostadas, layer each tostada with guacamole, the bean mixture, lettuce, chicken, chillies, Cheddar, pico de gallo and soured cream. Serve immediately.