Healthy Chicken Guacamole and Bean Tostadas

Why You’ll Love This Recipe

This recipe combines the best of Mexican cuisine into a single dish. The crispy tostada shell provides a satisfying crunch, while the guacamole adds a creamy texture. The seasoned refried beans bring depth, and the rotisserie chicken offers convenience and flavor. Topped with fresh lettuce, cheese, pico de gallo, and a dollop of sour cream, these tostadas are both delicious and customizable to suit your taste.

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, to taste

• 1 (16 oz) can Refried Beans

• 1 (10 oz) can 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 cooked chicken breasts

• 1 cup shredded Mexican blend cheese

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

• 6 tablespoons 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 avocados with lime juice and ⅛ teaspoon of garlic powder until slightly chunky. Season with salt and pepper to taste.

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

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

Servings and Timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 5 minutes

• Total Time: 25 minutes

Variations

• Vegetarian Option: Replace the chicken with black beans or grilled vegetables for a plant-based alternative.

• Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce to the toppings for extra heat.

• Cheese Choices: Experiment with different cheeses like cotija or pepper jack for varied flavors.

Storage/Reheating

For optimal freshness, assemble the tostadas just before serving. If you have leftovers, store the components separately in airtight containers in the refrigerator:

• Guacamole: Best consumed within 1-2 days to prevent browning.

• Bean mixture: Can be stored for up to 3 days.

• Shredded chicken: Keeps for 3-4 days.

• Tostada shells: Store in a cool, dry place to maintain crispness.

Reheat the bean mixture and chicken before assembling the tostadas. Avoid reheating the guacamole to maintain its texture.

FAQs

How do I make homemade tostada shells?

Preheat your oven to 400°F (200°C). Brush both sides of corn tortillas lightly with olive or vegetable oil and season with a pinch of salt. Place them on a rimmed baking sheet and bake for 4-5 minutes per side until crisp.

Can I use store-bought guacamole?

Yes, store-bought guacamole can be used for convenience. However, homemade guacamole offers a fresher taste and allows you to adjust the seasoning to your preference.

Is there a substitute for Diced Tomatoes & Green Chilies?

If unavailable, you can substitute with a can of diced tomatoes mixed with chopped green chilies and a pinch of chili powder for a similar flavor profile.

Can I use a different type of cheese?

Absolutely! Feel free to use other cheeses like cheddar, cotija, or pepper jack to suit your taste.

How can I make this recipe spicier?

To add heat, incorporate sliced jalapeños into the toppings or mix some hot sauce into the guacamole or bean mixture.

Can I prepare the components ahead of time?

Yes, you can prepare the guacamole, bean mixture, and chicken in advance. Store them separately in airtight containers in the refrigerator and assemble the tostadas just before serving.

Is this recipe gluten-free?

Yes, as long as you use gluten-free tostada shells and ensure all other ingredients are gluten-free.

Can I make this dish vegetarian?

Yes, omit the chicken and consider adding black beans or grilled vegetables for a hearty vegetarian option.

How do I keep the tostada shells crispy?

To maintain crispness, store the tostada shells in a cool, dry place and assemble the tostadas just before serving.

Can I freeze the components?

While the bean mixture and chicken can be frozen, guacamole does not freeze well due to its texture. It's best to prepare guacamole fresh.

Conclusion

Chicken Guacamole and Bean Tostadas are a delightful and versatile dish that brings together a medley of flavors and textures. Whether you're looking for a quick weeknight meal or a dish to impress guests, these tostadas are sure to satisfy. With the option to customize toppings and ingredients, you can make this dish your own. Enjoy the crunch, the creaminess, and the burst of flavors in every bite!

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Healthy Chicken Guacamole and Bean Tostadas

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These Chicken Guacamole and Bean Tostadas are a vibrant and satisfying Mexican-inspired dish, perfect for a weeknight dinner or a casual gathering. With layers of creamy guacamole, savory beans, tender chicken, and fresh toppings, each bite offers a delightful crunch and a burst of flavor.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Mexican
• Method: Stovetop, Oven
• Cuisine: Mexican
• Diet: Gluten Free

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, to taste

1 (16 oz) can Refried Beans

1 (10 oz) can 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 cooked chicken breasts

1 cup shredded Mexican blend cheese

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

6 tablespoons sour cream

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Instructions

1. Using a fork, mash the avocados with lime juice and ⅛ teaspoon of garlic powder until slightly chunky. Season with salt and pepper to taste.
2. In a small saucepan, combine the refried beans, drained canned tomatoes, chili powder, cumin, and remaining ⅛ teaspoon of garlic powder. Season with salt and pepper to taste. Cook over medium-low heat, stirring frequently, until heated through.
3. To assemble the tostadas, layer each tostada shell with guacamole, followed by the bean mixture, lettuce, chicken, cheese, pico de gallo, and a tablespoon of sour cream. Serve immediately.

Notes

• For a vegetarian option, replace the chicken with black beans or grilled vegetables.
• Add sliced jalapeños or a drizzle of hot sauce for a spicier version.
• Experiment with different cheeses like cotija or pepper jack for varied flavors.
• For homemade tostada shells, brush corn tortillas with oil and bake at 400°F (200°C) for 4-5 minutes per side until crisp.

Nutrition

• Serving Size: 1 tostada
• Calories: 300
• Sugar: 3g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 6g
• Protein: 20g
• Cholesterol: 35mg