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Tostadas {with Chicken Guacamole and Beans}
5 from 12 votes

Tostadas {with Chicken Guacamole and Beans}

These tostadas combine crispy corn tortilla shells layered with creamy guacamole made from mashed avocado and lime juice, seasoned refried beans mixed with diced tomatoes and Mexican spices, shredded lettuce, cooked shredded chicken, shredded Mexican blend cheese, pico de gallo, and sour cream. The layering of textures and fresh flavors makes a satisfying handheld meal.

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

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

    Cup of Yum
  1. 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. 
  2. In a small saucepan mix together refried beans, drained canned tomatoes, chili powder, cumin and remaining 1/8 tsp garlic powder. 
  3. Season with salt and pepper to taste and cook over medium-low heat, stirring frequently until heated through.
  4. 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.