6 to 8 small corn tortillas
1 can (15 ounces) pinto rinsed and drained
1/4 cup salsa, plus extra for serving with tostadas if desired
1 teaspoons chili powder
1/2 teaspoons ground cumin
3 to 4 cups shredded cooked chicken
1/2 to 3/4 cup chicken stock
1 tablespoon taco seasoning
Juice from half a lime
Handful of fresh chopped cilantro (optional)
2 to 3 cups shredded romaine or iceberg lettuce
1‑1/2 cups shredded Cheddar cheese
2 cups seeded and chopped tomatoes
1/4 cup chopped scallions
Preheat oven to 350 degrees. Place tortillas on large baking sheets, overlapping as little as possible. Brush both sides of tortillas with a little olive oil and sprinkle with a little salt. Bake for a few minutes. Turn tortillas over and bake 3 minutes more or until no longer soft. Place beans in food processor and process until smooth. Transfer to medium saucepan. Stir in salsa, chili powder and teaspoon cumin. Heat beans over medium heat. Heat 1/2 cup chicken stock in a non stick skillet. Add chicken and taco seasoning mix. Heat on low. If mixture seems too dry add more stock. Stir in lime juice and cilantro.
Spread warm bean mixture on crisp tortillas to within 1/2 inch of edges. Top each in this order with some lettuce, then chicken, shredded cheese, tomatoes, a dollop of sour cream and scallions. Serve immediately with extra salsa if you like.