Chicken, Guacamole and Bean Tostadas Recipe

Why You’ll Love This Recipe

These Chicken, Guacamole, and Bean Tostadas are a perfect combination of flavors and textures. The crispy tostada shells are topped with creamy guacamole, savory refried beans, tender shredded chicken, fresh lettuce, and a dollop of sour cream. Whether you’re looking for a quick weeknight meal or something to satisfy a crowd, this recipe is a sure hit. It’s easy to prepare, customizable, and incredibly delicious!

Ingredients

• 6 tostada shells, store-bought or homemade

• 2 medium ripe avocados

• 1 tablespoon fresh lime juice

• ¼ teaspoon 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 teaspoon ancho chili powder

• ½ teaspoon 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 tablespoon sour cream

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Using a fork, mash the avocado with lime juice and ⅛ teaspoon garlic powder to create a slightly chunky texture. Season with salt and pepper to taste.

2. In a small saucepan, mix the refried beans, drained canned tomatoes, chili powder, cumin, and remaining ⅛ teaspoon garlic powder. Season with salt and pepper to taste, and cook over medium-low heat, stirring frequently until heated through.

3. To assemble the tostadas, layer each tostada shell with guacamole, bean mixture, lettuce, chicken, cheese, pico de gallo, and sour cream. Serve immediately.

Servings and Timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

• Vegetarian option: Skip the chicken and use a meat substitute or add extra beans.

• Add spice: For a spicier kick, use hot salsa or add diced jalapeños to the pico de gallo.

• Cheese alternatives: Swap the Mexican blend cheese for cheddar or any other favorite cheese.

• Make it dairy-free: Skip the cheese and sour cream for a dairy-free version.

Storage/Reheating

To store, place any leftovers in an airtight container in the fridge for up to 2 days. Since tostada shells can get soggy, it’s best to store the components separately and assemble the tostadas fresh. To reheat the beans, heat them over low heat on the stovetop or in the microwave.

FAQs

Can I make the tostada shells from scratch?

Yes, homemade tostada shells are simple to make. Just brush corn tortillas with oil, season with salt, and bake them at 400°F for about 4–5 minutes per side until crispy.

How do I make guacamole ahead of time?

You can make the guacamole up to a few hours in advance. Just be sure to cover it tightly with plastic wrap to prevent oxidation, or add a bit of extra lime juice to help preserve the color.

Can I use frozen chicken for this recipe?

Yes, you can use cooked frozen chicken for convenience. Just ensure it’s properly thawed and shredded before using.

How can I make this recipe spicier?

Add some chopped jalapeños, or use a spicier salsa in the pico de gallo or the refried bean mixture for an added heat boost.

Can I use different beans instead of refried beans?

Yes, you can substitute refried beans with black beans, pinto beans, or even a mix of both for a different texture and flavor.

Is this recipe gluten-free?

If you use gluten-free tostada shells, this recipe can be made gluten-free.

How do I store leftover guacamole?

Leftover guacamole can be stored in an airtight container in the fridge. For the best freshness, use it within 1–2 days.

Can I freeze the chicken for this recipe?

Yes, shredded cooked chicken can be frozen. Just make sure it is properly stored in an airtight container and used within 3–4 months.

Can I make this recipe vegetarian?

Absolutely! Simply omit the chicken and add more beans or your favorite vegetarian protein.

How can I make the tostadas crunchier?

To make extra-crispy tostada shells, bake them a little longer or increase the oven temperature slightly, but keep an eye on them to avoid burning.

Conclusion

These Chicken, Guacamole, and Bean Tostadas are a fantastic, easy-to-make meal that’s bursting with flavor. Perfect for a quick weeknight dinner, a weekend snack, or a gathering with friends and family, this dish offers a fun and customizable way to enjoy fresh, bold flavors. You’ll love how simple it is to prepare, and everyone will be coming back for more!

Print

Chicken, Guacamole and Bean Tostadas Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 tostadas
• Category: Main Course
• Method: Stovetop and Assembly
• Cuisine: Mexican
• Diet: Vegetarian

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 shredded cooked chicken breasts

1 cup shredded Mexican blend cheese

1 cup pico de gallo (homemade or store-bought)

6 Tbsp sour cream

Cook Mode Prevent your screen from going dark

Instructions

1. Mash the avocado with lime juice and ⅛ teaspoon garlic powder using a fork, leaving a slightly chunky texture. Season with salt and pepper to taste.

2. In a small saucepan, combine refried beans, drained canned tomatoes, chili powder, cumin, and the remaining ⅛ teaspoon garlic powder. Season with salt and pepper, and cook over medium-low heat, stirring frequently until heated through.

3. To assemble, layer each tostada shell with guacamole, bean mixture, lettuce, chicken, cheese, pico de gallo, and sour cream. Serve immediately.

Notes

• 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.