Description
Crispy tostadas layered with creamy avocado spread, warm seasoned refried beans, fresh lettuce, tender shredded chicken, melted Mexican cheese, pico de gallo, and a dollop of sour cream, creating a satisfying and flavorful Mexican-inspired meal perfect for a quick lunch or dinner.
Ingredients
Scale
Avocado Spread
- 2 medium ripe avocados
- 1 tablespoon fresh lime juice
- ¼ teaspoon garlic powder, divided
- Salt and freshly ground black pepper to taste
Bean Mixture
- 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
Toppings and Assembly
- 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
Instructions
- Make the Avocado Spread: In a medium bowl, mash the avocados with fresh lime juice and ⅛ teaspoon of garlic powder until mostly smooth but still slightly chunky. Season with salt and freshly ground black pepper to taste. Set aside.
- Prepare the Bean Mixture: In a small saucepan over medium-low heat, combine the refried beans, drained Rotel diced tomatoes and green chilies, ancho chili powder, ground cumin, and the remaining ⅛ teaspoon of garlic powder. Stir well until fully mixed. Season with salt and black pepper, then cook gently, stirring occasionally, until the mixture is hot and heated through.
- Assemble the Tostadas: Lay the tostada shells flat on a clean surface. Spread each shell with a generous layer of the prepared avocado mixture followed by a spoonful of the warm bean mixture. Add shredded lettuce, then top with shredded chicken, shredded Mexican blend cheese, and a spoonful of pico de gallo. Finish each with a dollop of sour cream.
- Serve: Serve the tostadas immediately to ensure the shells remain crisp. Optionally, add hot sauce or jalapeños on the side for extra heat and flavor.
Notes
- For extra flavor, warm the tostada shells briefly in the oven before assembling.
- Use freshly made or store-bought pico de gallo depending on convenience and preference.
- To keep the tostadas crispy, avoid assembling too far in advance.
- You can substitute rotisserie chicken with grilled or shredded cooked chicken breasts.
- For a vegetarian version, omit the chicken and add extra beans or grilled vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: tostadas, avocado spread, refried beans, Mexican chicken tostadas, quick Mexican meal, easy tostada recipe, homemade tostadas
