Yield: 6 servings
Preheat oven to 375°F.
Add tortillas, one at a time, and fry until golden brown and crispy, about 1 ½ minutes. Transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
In a small bowl, mix together the chicken, lime juice, extra-virgin olive oil, cilantro, and salt and season with pepper to taste.
Preheat the broiler. Spread the beans evenly over one side of each tortilla, evenly add chicken, and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds.
Top with the lettuce, avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the cilantro leaves.