This is a simple lunch recipe perfect for a hot summer day because it doesn't involve much cooking. My mom always makes these during a hot Sunday afternoon!
1 Chicken breast 1 can of pinto beans 1 avocado salsa bunch of cilantro Marinated onions Cotija Mexian cheese tortillas chicken stock
Poach chicken in chicken stock until cooked. Cool chicken and shred. Heat beans. Fry tortillas in vegetable oil until brown. Take tostada, fill with beans, salsa, and chicken. Top with avocado, cheese, cilantro, and marinated onions. Enjoy!