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Chicken, Guacamole, and Bean Tostadas

Crispy corn tortillas layered with warm refried beans, creamy guacamole, tender shredded chicken, and fresh toppings for a perfect, easy weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Tostada Base
  • 8 crispy corn tostada shells store-bought or homemade
  • 1 can (15 oz) refried beans pinto or black
Toppings
  • 2 cups cooked chicken breast shredded or chopped
  • 1 cup guacamole chunky
  • 2 cups iceberg lettuce thinly shredded
  • 1 cup Mexican-blend cheese shredded
  • 1 cup pico de gallo or fresh chunky salsa
  • 0.25 cup fresh cilantro chopped
  • 2 limes cut into wedges

Equipment

  • Skillet
  • Small Saucepan
  • Cutting board
  • Chef's Knife

Method
 

  1. If using pre-cooked chicken, chop or shred it. Warm in a skillet over medium heat with a drizzle of oil until heated through.
  2. Place the refried beans in a small saucepan over medium-low heat. Stir frequently until warm and spreadable. Add a splash of water if too thick.
  3. Lay the crispy tostada shells flat on a clean work surface or serving plates.
  4. Spread a generous layer of warm refried beans evenly over each tostada shell.
  5. Top the beans with a thick layer of guacamole.
  6. Add a handful of shredded iceberg lettuce, followed by the warmed, shredded chicken.
  7. Sprinkle shredded cheese over the chicken, then spoon fresh pico de gallo into the center.
  8. Garnish with fresh cilantro and serve immediately with fresh lime wedges on the side.

Notes

Assemble the tostadas right before eating to ensure the shells remain crispy. Do not let them sit, or the moisture from the beans will make the shell soggy.