Prep Time: 15 minutes   Cook Time: 20 minutes    Makes 4-6 tostadas

For the bean mixture:
1     15-ounce can black beans, rinsed and drained
½    cup shredded chicken (use from roasted chicken)
1     teaspoon organic cumin
1-2  garlic cloves, chopped

For the slaw:
2     cups cole slaw mix (shredded red and napa cabbage and shredded carrots)
1     handful cilantro, chopped
2     green onions, sliced thinly
1     tablespoon fresh lime juice
2     tablespoons olive oil
salt and pepper to taste

Other ingredients:
½     cup raw cheddar cheese, shredded
1      avocado, chunked
4-6   corn tortillas

Mash the beans, chicken, cumin, and garlic in a bowl and set aside.

In a medium-sized mixing bowl, combine lime juice and olive oil. Toss in the slaw mix, cilantro, and green onions until coated. Season to taste with salt and pepper.

Heat oven to 375º. Spoon bean mixture and cheese onto each tortilla; bake for 5-8 minutes. Top the tostadas with slaw and avocado.

Recipe courtesy of CB&J Blog