The BEST Chicken, Guacamole and Bean Tostadas

Chicken, Guacamole, and Bean Tostadas are a delightful choice for a quick and flavorful weeknight meal. These tostadas are layered with creamy guacamole, seasoned refried beans, crisp lettuce, tender shredded chicken, melted cheese, fresh pico de gallo, and a dollop of sour cream—offering a satisfying dish the whole family will enjoy.

Ingredients (Serves 6):

• 6 tostada shells (store-bought or homemade)

• 2 medium ripe avocados

• 1 tablespoon fresh lime juice

• 1/4 teaspoon garlic powder, divided

• Salt and freshly ground black pepper, to taste

• 1 (16-ounce) can refried beans

• 1 (10-ounce) can diced tomatoes with green chilies, drained

• 3/4 teaspoon ancho chili powder

• 1/2 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
  
  

Instructions:

1. Prepare the Guacamole
   In a bowl, mash the avocados with lime juice and 1/8 teaspoon of garlic powder until slightly chunky. Season with salt and pepper to taste.

2. Prepare the Bean Mixture
   In a small saucepan over medium-low heat, combine the refried beans, drained diced tomatoes with green chilies, ancho chili powder, cumin, and the remaining 1/8 teaspoon of garlic powder. Season with salt and pepper to taste and cook, stirring frequently, until heated through.

3. Assemble the Tostadas
   Spread a layer of guacamole onto each tostada shell, followed by the bean mixture. Top with shredded lettuce, chicken, cheese, pico de gallo, and a dollop of sour cream. Serve immediately.
   
   

Notes:

• Tostada Shells:
  Store-bought tostada shells are convenient and can usually be found near the tortillas in most grocery stores.
  To make homemade tostada shells:
  Preheat the oven to 400°F (200°C). Lightly brush both sides of 6 yellow corn tortillas with about 1 tablespoon of olive or vegetable oil. Season lightly with salt and bake on a rimmed baking sheet for about 4–5 minutes per side, or until crisp.

• Homemade Pico de Gallo:
  Combine 2 diced Roma tomatoes, 3 tablespoons diced yellow onion, 2 tablespoons minced cilantro, and 2 teaspoons lime juice in a medium bowl. Season lightly with salt and pepper.
  
  

Nutritional Information (Approximate per serving):

• Calories: 350–400 kcal

• Protein: 25–30 g

• Carbohydrates: 35–40 g

• Fat: 12–15 g

• Fiber: 8–10 g
  
  

For the most accurate nutritional breakdown, use a nutrition calculator with the exact ingredient brands and measurements you use.