Heat tostada shells as directed on pkg. Heat beans over med heat until hot. Heat chicken, chili powder, oregano, salt, cumin and tomato sauce until hot.
Peel and cut avacado lengthwise into slices; sprinkle with lemon juice.
Spread about 1/4 cup of the beans on each toastada shell; spread with about 1/4 c chicken mixture. Arrange tomato and avacado slices and lettuce on top.
Serve with sour cream and taco sauce.
Originally Submitted
6/21/2010
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