Easy Chicken Tostadas with Avocado & Beans
Tostadas are one of the most beloved Mexican dishes for good reason—they’re crunchy, colorful, packed with flavor, and easy to customize. These Chicken Tostadas combine creamy avocado spread, seasoned refried beans, tender shredded chicken, and fresh toppings for a satisfying meal that’s as fun to assemble as it is to eat.
Why You’ll Love This Recipe
Quick & Easy: With a few store-bought staples like refried beans and rotisserie chicken, this recipe comes together in under 30 minutes.
Customizable: Use your favorite toppings—swap the chicken for beef, shrimp, or keep it vegetarian!
Great for Entertaining: Perfect for casual dinners, game nights, or taco night with family and friends.
Delicious Layers of Texture: Crisp tostada shell, creamy avocado, hearty beans, and fresh toppings make every bite exciting.
Kid-Friendly: Fun to build and mild in spice, this recipe is a hit with the whole family.
Key Ingredients
Tostada Shells: Either store-bought or homemade—lightly fried or baked corn tortillas.
Avocados: Ripe and creamy, mashed with lime juice for a fresh, zesty base.
Refried Beans: Rosarita Traditional is a reliable favorite, made flavorful with spices and Rotel tomatoes.
Rotel Tomatoes & Green Chilies: Add a mild kick and tangy depth to the beans.
Shredded Chicken: Rotisserie chicken makes prep easy; use breast or thigh meat.
Mexican Blend Cheese: A perfect mix of melty cheeses.
Lettuce: Shredded iceberg or romaine for crunch.
Pico de Gallo: Adds fresh, juicy brightness—homemade or store-bought works.
Sour Cream: For a creamy, cooling finish.
Ingredients:
– 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
Instructions
- Make the Avocado Spread
In a bowl, mash:
2 ripe avocados
1 Tbsp fresh lime juice
1/8 tsp garlic powder
Season with salt and black pepper to taste. Leave slightly chunky if preferred.
- Prepare the Bean Mixture
In a small saucepan over medium-low heat, stir together:
1 (16 oz) can refried beans
1 (10 oz) can Rotel (drained)
3/4 tsp ancho chili powder
1/2 tsp ground cumin
1/8 tsp garlic powder
Heat until warmed through, stirring occasionally. Season with salt and pepper as needed.
- Assemble the Tostadas
Layer each tostada shell with:
A generous spread of avocado
A spoonful of warm beans
Shredded lettuce
Shredded chicken
Shredded cheese
Pico de gallo
A dollop of sour cream
Serve immediately for the best crunch and texture.
Expert Tips
Make Ahead: Prepare the bean mixture and avocado spread up to 1 day ahead. Store separately and assemble tostadas just before serving.
Warm the Chicken: Gently warm the shredded chicken in a skillet or microwave for better flavor.
Crisp Your Own Tostadas: Lightly fry corn tortillas in oil or bake at 400°F for 6–8 minutes per side until golden and crisp.
Add Heat: Include sliced jalapeños, chipotle crema, or a drizzle of hot sauce if you like it spicy.
Freshness Matters: Use fresh lime juice and ripe avocados for the best flavor.
Important Notes When Making This Recipe
Don’t Assemble Too Early: Tostadas get soggy quickly. Assemble right before serving.
Drain the Rotel Well: Excess moisture can make the bean layer runny.
Choose Ripe Avocados: They should yield slightly when gently pressed.
Balance the Layers: Avoid overloading each tostada to keep them easy to pick up and eat.
Nutrition Information (Per Tostada) (Approximate)
Calories: 370
Protein: 20g
Fat: 21g
Carbohydrates: 28g
Fiber: 7g
Sugar: 3g
Sodium: 640mg
Note: Values will vary based on exact ingredients and portion sizes.*
Frequently Asked Questions
Can I use another protein instead of chicken?
Absolutely! Ground beef, shredded pork, shrimp, or even black beans make great substitutions.
Are tostadas gluten-free?
Yes, if you use corn tostada shells (check labels to ensure they’re certified gluten-free).
What’s the best way to store leftovers?
Store all components separately in airtight containers in the fridge for up to 3 days. Reheat beans and chicken before assembling fresh tostadas.
Can I make this vegetarian?
Yes! Skip the chicken and use more beans or add sautéed veggies like zucchini, corn, or mushrooms.
How can I make homemade tostada shells?
Brush corn tortillas with a little oil and bake at 400°F for about 8–10 minutes per side until crisp, or fry them in a shallow layer of oil until golden and crunchy.
Enjoy these vibrant, crave-worthy tostadas any night of the week—they’re fresh, flavorful, and a fiesta on a plate!
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