Speedy Chicken and Black Bean Tostadas

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.

Stir in the chili powder, cumin, and salt. Cook for 1 minute more, until fragrant.

Add the rinsed and drained black beans to the skillet with the chicken. Stir in the salsa and cook for 3-5 minutes, allowing the flavors to meld and the mixture to heat through.

While the chicken and bean mixture is cooking, arrange the corn tostada shells on serving plates.

Spoon the chicken and black bean mixture evenly over each tostada shell.

Top each tostada with diced avocado.

Serve immediately and enjoy your speedy dinner!