Easy Chicken Toastadas

Serve with corn salad, and a margarita!  Cheers!

Easy Chicken Tostadas

1 pound boneless chicken pieces

2 Tablespoons vegetable oil, plus more oil for frying
1 clove garlic, finely chopped
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
juice of 1 lime
1 can re-fried or black beans
1/2 cup tomatoes, diced
avocado, cut into strips
Cojita Cheese, crumbled
corn tortillas
Adobo Verde Sauce
Other optional toppings: black olives, shredded lettuce, cheddar cheese, salsa, red onion, cilantro

1.  Pre-heat oven to 200 degrees.  Place a cooling rack on top of a baking sheet and place in oven.
2.  Lay chicken pieces onto a cutting board, and pat dry with paper towels.  Slice chicken into small pieces.  Heat oil in a large skillet over medium high heat, when the skillet is almost smoking add garlic, and cook for 30 seconds.  Then add the diced chicken and spices.  Cook until chicken is cooked through.  When done, put into a bowl, cover with foil and set aside, or keep warm in oven.
3.  Heat beans in a small saucepan over medium heat until hot, and warmed through.
4.  In a small skillet, just big enough to fit the corn tortillas, add vegetable oil until about 1/2 inch deep.  Heat oil in skillet over medium high heat, careful not to splash the oil.  When hot, fry corn tortillas until golden brown and crispy.  Keep warm in oven on the prepared baking sheet.
5.  Assemble Tostadas.  On a crispy tortilla, spread on beans, then top with chicken, tomatoes, cojita cheese, avocado and Adobo Verde Sauce.  Add any other toppings that you desire.  Enjoy!