• 1 Chicken breast
• 1 can of pinto beans
• 1 avocado
• salsa
• bunch of cilantro
• Marinated onions
• Cotija Mexian cheese
• tortillas
• chicken stock

Directions

1. Poach chicken in chicken stock until cooked.
2. Cool chicken and shred. Heat beans.
3. Fry tortillas in vegetable oil until brown.
4. Take tostada, fill with beans, salsa, and chicken.
5. Top with avocado, cheese, cilantro, and marinated onions.
6. Enjoy!

Orginal Recipe