These tostadas with chicken, beans, and guacamole are perfect for an easy weeknight dinner! Piled high with flavorful layers, they’re a satisfying meal everyone will love.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 6 tostadas
Ingredients
- 6 tostada shells, store-bought or homemade*
- 2 medium ripe avocados
- 1 Tbsp fresh lime juice
- ¼ tsp garlic powder, divided
- Salt and freshly ground black pepper
- 1 (16 oz) can Rosarita Traditional Refried Beans
- 1 (10 oz) can Rotel Diced Tomatoes & Green Chilies, Mild, drained
- ¾ tsp ancho chili powder
- ½ tsp ground cumin
- 2 cups shredded iceberg or romaine lettuce
- 2 cups shredded rotisserie chicken or cooked chicken breasts
- 1 cup shredded Mexican blend cheese
- 1 cup pico de gallo, homemade or store-bought**
- 6 Tbsp sour cream
Instructions
- In a bowl, mash the avocados with lime juice and ⅛ tsp garlic powder using a fork until slightly chunky. Season with salt and pepper to taste.
- In a small saucepan, combine the refried beans, drained tomatoes, chili powder, cumin, and remaining ⅛ tsp garlic powder. Season with salt and pepper. Cook over medium-low heat, stirring frequently, until warmed through.
- To assemble each tostada, spread a layer of guacamole onto the shell, followed by the warm bean mixture. Top with shredded lettuce, chicken, cheese, pico de gallo, and a spoonful of sour cream.
- Serve immediately while tostadas are crisp.
Notes
- Store-bought tostada shells can usually be found near the tortillas.
- To make homemade tostada shells: Preheat oven to 400°F. Lightly brush both sides of 6 corn tortillas with about 1 Tbsp total olive or vegetable oil. Season lightly with salt. Bake on a rimmed baking sheet for 4–5 minutes per side or until crisp.
- For homemade pico de gallo: Mix 2 diced roma tomatoes, 3 Tbsp diced yellow onion, 2 Tbsp minced cilantro, and 2 tsp lime juice. Season lightly with salt and pepper.
The BEST Chicken, Guacamole and Bean Tostadas
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 tostadas 1x
Description
These tostadas with chicken, beans, and guacamole are perfect for an easy weeknight dinner! Piled high with flavorful layers, they’re a satisfying meal everyone will love.
Ingredients
-
6 tostada shells, store-bought or homemade*
-
2 medium ripe avocados
-
1 Tbsp fresh lime juice
-
¼ tsp garlic powder, divided
-
Salt and freshly ground black pepper
-
1 (16 oz) can Rosarita Traditional Refried Beans
-
1 (10 oz) can Rotel Diced Tomatoes & Green Chilies, Mild, drained
-
¾ tsp ancho chili powder
-
½ tsp ground cumin
-
2 cups shredded iceberg or romaine lettuce
-
2 cups shredded rotisserie chicken or cooked chicken breasts
-
1 cup shredded Mexican blend cheese
-
1 cup pico de gallo, homemade or store-bought**
-
6 Tbsp sour cream
Instructions
-
In a bowl, mash the avocados with lime juice and ⅛ tsp garlic powder using a fork until slightly chunky. Season with salt and pepper to taste.
-
In a small saucepan, combine the refried beans, drained tomatoes, chili powder, cumin, and remaining ⅛ tsp garlic powder. Season with salt and pepper. Cook over medium-low heat, stirring frequently, until warmed through.
-
To assemble each tostada, spread a layer of guacamole onto the shell, followed by the warm bean mixture. Top with shredded lettuce, chicken, cheese, pico de gallo, and a spoonful of sour cream.
-
Serve immediately while tostadas are crisp.
Notes
-
Store-bought tostada shells can usually be found near the tortillas.
-
To make homemade tostada shells: Preheat oven to 400°F. Lightly brush both sides of 6 corn tortillas with about 1 Tbsp total olive or vegetable oil. Season lightly with salt. Bake on a rimmed baking sheet for 4–5 minutes per side or until crisp.
-
For homemade pico de gallo: Mix 2 diced roma tomatoes, 3 Tbsp diced yellow onion, 2 Tbsp minced cilantro, and 2 tsp lime juice. Season lightly with salt and pepper.