Shredded Chik'n Tostadas

For dinner, I made a family favorite--tostadas with shredded naked cutlets. I typically make the filling for use in tacos for Taco Tuesday, but for a little variety I went with a flat tostada shell.

Recipe:
1 Box tostada shells or make your own by frying corn tortillas until crispy
1 can refried beans
shredded cheese
sour cream
salsa

For taco filling:
1 tbsp olive or canola oil (optional)
two Quorn chik'n cutlets, shredded
1/2 small can tomato sauce
onion powder
garlic powder
cumin
salt & pepper

1. To shred cutlets, I dip cutlets in water and heat for about 1 minute in the microwave. Slice/chop/tear cutlet super fine until it appears shredded.

2. Heat refried beans on stove top or microwave, remove from heat and set aside. Keep warm.

3. Heat oil in sauce pan over medium heat. Add shredded cutlet and tomato sauce heat through stirring frequently. Add onion, garlic, cumin, salt and pepper to taste. Continue to stir until liquid from tomato sauce is evaporated. Remove from heat.

4. Assembly. Spread refried beans on tostada shell to desired thickness. Top with chik'n filling, divided evenly among shells. Add cheese, sour cream, and/or salsa as desired. Cubed avacado, shredded lettuce, and fresh diced tomatoes make great toppings as well.

Makes 6 - 8 tostadas.