These Chicken, Guacamole, and Bean Tostadas are a flavorful and satisfying meal combining crispy tostada shells, creamy guacamole, savory refried beans, tender chicken, fresh lettuce, and a dollop of sour cream. Perfect for a quick weeknight dinner or to serve a crowd, this recipe is customizable to suit various dietary preferences. Whether you’re craving something light and fresh or a bit spicier, these tostadas are sure to please every palate.
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
Mash the avocado with lime juice and 1/8 tsp garlic powder using a fork, leaving a slightly chunky texture. Season with salt and pepper to taste.
In a small saucepan, combine refried beans, drained canned tomatoes, chili powder, cumin, and the remaining 1/8 tsp garlic powder. Season with salt and pepper, and cook over medium-low heat, stirring frequently until heated through.
To assemble, layer each tostada shell with guacamole, bean mixture, lettuce, chicken, cheese, pico de gallo, and sour cream. Serve immediately.
Vegetarian option: Omit the chicken and add extra beans or a meat substitute.
Spicy variation: Add diced jalapeños to the pico de gallo or use hot salsa.
Dairy-free: Skip the cheese and sour cream to make the tostadas dairy-free.
Storage: Store leftovers in an airtight container for up to 2 days. Assemble the tostadas fresh to keep them crispy.