Chicken Guacamole and Bean Tostadas

It’s been a while since I’ve made tostadas and now that I’ve made them again I’m wondering why they aren’t on regular rotation around here. These Chicken, Guacamole and Bean Tostadas are perfect for weeknight dinners and if you’re a football fan they are perfect for game day! These tostadas are loaded with goodness, I mean when you start something out with a layer of (a simple) guacamole and a layer of refried beans you know it’s got to be seriously delicious, no question.

Chicken Guacamole and Bean Tostadas
Chicken Guacamole and Bean Tostadas

Chicken, Guacamole and Bean Tostadas


  • 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 (10oz) can Rotel Diced Tomatoes & Green Chilies, drained (use Mild if you don’t like spicy food)
  • 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**
  • Sour cream


  1. Using a fork mash avocado with lime juice and 1/8 tsp garlic powder to a slightly chunky texture. Season with salt and pepper to taste. In a small saucepan mix together refried beans, drained canned tomatoes, chili powder, cumin and remaining 1/8 tsp garlic powder. Season with salt and pepper to taste. Cook over medium-low heat, stirring frequently until heated through.
  2. To assemble tostadas, layer each tostada shell with guacamole (avocado mixture), bean mixture, lettuce, chicken, cheese, pico de gallo and sour cream. Serve immediately.
  3. *The store-bought tostada shells can usually be found by the tortillas. If making the tostada shells yourself preheat oven to 400 degrees. Brush both sides of 6 yellow corn tortillas lightly with olive or vegetable oil (about 1 Tbsp total). Season lightly with salt then bake on a rimmed baking sheet about 4 – 5 mins per side until crisp.
  4. **For homemade pico de gallo – in a medium bowl toss together 2 diced roma tomatoes, 3 Tbsp diced yellow onion, 2 Tbsp minced cilantro and 2 tsp lime juice. Season lightly with salt and pepper.
  5. Recipe source: Cooking Classy


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