Tostadas {with Chicken Guacamole and Beans}
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
6
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Course
Main Course
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Cuisine
Mexican
Tostadas {with Chicken Guacamole and Beans}
Description
This tostada recipe starts with crispy corn tortillas, either store-bought or homemade by brushing tortillas with oil and baking until crisp. The guacamole is made by mashing ripe avocado with lime juice and garlic powder, seasoned with salt and pepper for balance. The bean mixture blends canned refried beans with drained tomatoes, ancho chili, cumin, and garlic powder, simmered until heated and flavorful.
Each tostada shell is layered sequentially with guacamole, the warm bean mixture, shredded lettuce, shredded chicken (such as rotisserie or cooked breast), shredded Mexican cheese blend, fresh pico de gallo, and a dollop of sour cream. This combination offers creamy, savory, and fresh elements with a satisfying crunch from the tortilla base.
The recipe includes notes for making homemade tostada shells and pico de gallo. Homemade shells are baked corn tortillas seasoned lightly with salt and oil until crisp. Pico de gallo involves fresh tomatoes, onion, cilantro, lime juice, salt, and pepper. This dish is best served immediately to maintain crispiness.
Ingredients
- 6 tostada shells , store-bought or homemade*
- 2 avocado medium, ripe
- 1 Tbsp lime juice fresh
- 1/4 tsp garlic powder divided
- salt freshly ground
- black pepper freshly ground
- 1 (16 oz) refried beans Rosarita Traditional brand, canned
- 1 (10 oz) diced tomatoes and green chilies drained, Rotel Mild brand, canned
- 3/4 tsp ancho chili powder
- 1/2 tsp cumin ground
- 2 cups iceberg lettuce or romaine; shredded
- 2 cups shredded chicken rotisserie or cooked chicken breasts
- 1 cup Mexican blend cheese shredded
- 1 cup Pico de Gallo homemade or store-bought
- 6 Tbsp sour cream
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
- Store-bought tostada shells are usually found near tortillas; for homemade shells, bake tortillas brushed with oil at 400°F about 4-5 minutes per side until crisp.
- Homemade pico de gallo can be made by combining diced tomatoes, yellow onion, minced cilantro, lime juice, salt, and pepper.
- Assemble tostadas just before serving to keep shells from becoming soggy.
User Reviews
Overall Rating
5
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