Tostadas {with Chicken Guacamole and Beans}

Name: Tostadas {with Chicken Guacamole and Beans}
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 serving
Ingredients: 6 tostada shells; 2 medium ripe avocados; 1 Tbsp fresh lime juice; 1/4 tsp garlic powder; Salt and freshly ground black pepper; 1 (16 oz) can Rosarita Traditional Refried Beans; 1 (10 oz) can Rotel Diced Tomatoes & Green Chilies Mild; 3/4 tsp ancho chili powder; 1/2 tsp ground cumin; 2 cups Shredded iceberg or romaine lettuce; 2 cups shredded rotisserie chicken or shredded cooked chicken breasts; 1 cup shredded Mexican blend cheese; 1 cup pico de gallo; 6 Tbsp sour cream

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings
6
Course
Main Course
Cuisine
Mexican

Tostadas {with Chicken Guacamole and Beans}

Iris Warren

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These tostadas are perfect for an easy weeknight dinner! They're loaded with layer after layer of deliciousness and you'll be savoring every bite. Plus it's a recipe everyone can agree on.Save time by using store-bought tostada shells, pico found in the deli, and store-bought rotisserie chicken.

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Ingredients

Servings

6 tostada shells , store-bought or homemade*
2 medium ripe avocados
1 Tbsp fresh lime juice
1/4 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
3/4 tsp ancho chili powder
1/2 tsp ground cumin
2 cups Shredded iceberg or romaine lettuce
2 cups shredded rotisserie chicken or shredded cooked chicken breasts
1 cup shredded Mexican blend cheese
1 cup pico de gallo, homemade or store-bought**
6 Tbsp sour cream

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Instructions

Using a fork mash avocado with lime juice and 1/8 tsp garlic powder to a slightly chunky texture. Season with salt and pepper to taste.
In a small saucepan mix together refried beans, drained canned tomatoes, chili powder, cumin and remaining 1/8 tsp garlic powder.
Season with salt and pepper to taste and cook over medium-low heat, stirring frequently until heated through.
To assemble tostadas, layer each tostada shell with guacamole (avocado mixture), bean mixture, lettuce, chicken, cheese, pico de gallo and sour cream. Serve immediately.

Notes

The store-bought tostada shells can usually be found by the tortillas. If making the tostada shells yourself preheat oven to 400 degrees. Brush both sides of 6 yellow corn tortillas lightly with olive or vegetable oil (about 1 Tbsp total). Season lightly with salt then bake on a rimmed baking sheet about 4 - 5 mins per side until crisp.
For homemade pico de gallo - in a medium bowl toss together 2 diced roma tomatoes, 3 Tbsp diced yellow onion, 2 Tbsp minced cilantro and 2 tsp lime juice. Season lightly with salt and pepper.
Recipe source: Cooking Classy