Mini Tostada

Ingredients for Chicken & Bean Topping:

• Cheesy Tordilla Chips: 1 pack
• Cooked chicken breast (chopped): 1 cup
• Tomato sauce (ketchup): 1/4 cup
• Coriander seed powder: 1/2 tsp
• Cumin powder: 1/2 tsp
• Garlic powder: 1/2 tsp
• Red pepper powder: 1/2 tsp
• Cooked black or red kidney beans: 1/2 cup
• Onion (diced): 1 piece
• Tomato puree: 3 tomatoes
• Fresh lemon juice: 1 piece

Ingredients for Guacamole Dip:

• Avocado: 1 piece
• Garlic: 2 cloves
• Fresh lemon/lime: 1 piece
• Cilantro (chopped): 3 tbsp
• Tomato fillet (diced): 1 piece
• Red onion (finely diced): 1 small piece
• Salt and red pepper: As needed

Guacamole Preparation:

1. Cut avocado lengthwise around the seed. Twist halves in opposite directions to open. Scoop out flesh into a bowl and mash smoothly with a fork.
2. Mix mashed avocado with fresh lemon juice, minced garlic, finely diced red onion, and chopped cilantro.
3. Fold in seeded diced tomato fillets and season with salt and red pepper to taste.

Instructions:

1. Sauté onion in oil until tender. Add half the garlic powder, cumin, ground coriander, soaked beans, and water; simmer until beans soften. Stir in tomato puree, salt, and red pepper; cook down until liquid evaporates. Puree the cooked beans in a food processor.
2. In a separate bowl, toss cooked chicken with remaining spices, tomato sauce, and lemon juice.
3. Assemble: Top Cheesy Tordilla chips with bean puree, spiced chicken mixture, and fresh guacamole dip. Sprinkle chopped cilantro and scallions over top!