Name: Chicken and Avocado Tostadas with Refried Beans and Pico de Gallo Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 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 Rosarita Traditional Refried Beans; 1 10 oz can Rotel Diced Tomatoes & Green Chilies Mild, drained; ¾ teaspoon ancho chili powder; ½ teaspoon ground cumin; Salt and black pepper to taste; Remaining ⅛ teaspoon garlic powder; 6 tostada shells, store-bought or homemade; 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 tablespoons sour cream

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 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 tablespoons sour cream

Instructions

Step 1: In a medium bowl, mash the avocados with lime juice and ⅛ teaspoon of garlic powder until mostly smooth but still slightly chunky. Season with salt and black pepper to taste, then set aside.

Step 2: In a small saucepan over medium-low heat, combine the refried beans, drained Rotel tomatoes, ancho chili powder, cumin, and the remaining ⅛ teaspoon of garlic powder. Stir until fully mixed, season with salt and pepper, and cook gently until hot, stirring occasionally.

Step 3: Lay the tostada shells on a flat surface. Spread each with a generous layer of the avocado mixture, then spoon on the warm bean mixture.

Step 4: Top each tostada with shredded lettuce, shredded chicken, shredded cheese, pico de gallo, and finish with a dollop of sour cream.

Step 5: Serve immediately to keep the tostada shells crispy. Add hot sauce or jalapeños on the side if you like extra heat.

Tips & Variations

Use crisp romaine or iceberg lettuce for the best crunch.

For a vegetarian option, skip the chicken and add sautéed mushrooms or grilled vegetables instead.

Homemade pico de gallo adds the freshest flavor but store-bought works well for convenience.

To make your own tostada shells, lightly fry corn tortillas until golden and crisp.

Storage

Store any leftover avocado spread and bean mixture separately in airtight containers in the refrigerator for up to 2 days. Assemble tostadas fresh before serving to keep the shells crisp. If you need to reheat the bean mixture, warm it gently on the stove. Avoid storing assembled tostadas as the shells will become soggy.

FAQs

Can I use fresh tomatoes instead of canned Rotel?

Yes, you can dice fresh tomatoes and add chopped green chilies for a fresher topping, but it may be less saucy than canned Rotel.

How do I keep the tostada shells from getting soggy?

The key is to assemble the tostadas just before serving. Spread the avocado and warm bean mixture quickly, then add the toppings and serve immediately to maintain crispness.