Averie Cooks

-1 To a large skillet, add 2 tablespoons oil and heat over medium-high heat until hot. OR use storebought tostados and skip to step 3.
-1 Add one tortilla to the hot oil and cook 1 to 2 minutes per side, or until golden brown and crisp. Transfer to paper towels to drain; repeat with remaining 5 tortillas.
-1 Add remaining 2 tablespoons oil to skillet, add the ground chicken, and cook until done, about 4 to 5 minutes; crumble chicken and stir intermittently to ensure even cooking.
-1 Add the onions, bell peppers, and cook for about 5 minutes or until vegetables are tender; stir occasionally. While cooking, if the mixture looks dry, add another tablespoon or two of oil if necessary.
-1 Add the garlic and cook for about 1 minute, or until fragrant.
-1 Add about 3/4 cups salsa and evenly sprinkle with cumin, salt, pepper, and cook for about 2 minutes; stir occasionally.
-1 Meanwhile, to a medium microwave-safe bowl, add the beans and remaining 3/4 cup salsa or as necessary for consistency (all salsas and refried beans vary in thickness and texture so add salsa to taste so bean mixture is spreadable). Heat on high power until warmed through, about 2 minutes.
-1 Evenly spread and distribute the bean mixture over the tortillas, about 1/3 cup per tortilla or to taste.
-1 Evenly top with chicken, cheese, optional avocado, cilantro/green onions, additional salsa if desired, and serve immediately once assembled.