CHICKEN TOSTADAS
8 tostadas, 1 (15 ounce) can refried pinto beans, warmed, 4 cups shredded cooked chicken, 2 cups finely shredded iceberg lettuce, 1 medium red onion, thinly sliced into rings, 8 radishes, thinly sliced, 1 1/2 cup crumbled queso fresco, 1 avocado, halved, pitted, peeled and sliced,2 medium chopped tomatoes, 1/2 cup chopped cilantro, 2 chopped jalapeno peppers, 1 tablespoon fresh lime juice, salt and black pepper to taste.
Open and warm the beans. Spread the tostada shell with the refried beans. Top with the chicken, lettuce, onion rings, radishes, cilantro, avocado slices, peppers, lime juice, and cheese and serve.
