Instructions: Preheat oven to 350 degrees. Brush tortillas on both sides with olive oil.

Arrange them in a single layer on a baking sheet, and bake until golden brown

(about 10 minutes). Remove and let cool, they will crisp as they cool.

Combine sour cream, lime and cumin in a mixing bowl; mix until smooth. Whisk in enough chicken broth to make a pourable dressing. Add salt and pepper to taste. Warm the refried beans in a sauce pan. Just before serving, spread about 4 tablespoons of beans on each tortilla. Top with shredded lettuce, onion, avocado and chicken. Drizzle the dressing on top. Place a tomato flat on top of each tostada and sprinkle it with fresh cheese.

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