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 Tostadas


Want to see how easy this tostadas recipe is? Watch the video!


Chicken TostadasChicken Tostadas

For this recipe I used my families favorite canned refried beans. Rosarita Traditional Refried Beans are a go-to product around here. We always heat them up with cheese and spices as a dip for tortilla chips and my kids frequently request them as a side to their lunch. Then another product I love which I used here are Ro*Tel Original Diced Tomatoes & Green Chilies. You can add a can of those to just about any Mexican or Southwestern dish, right? In case you didn’t already know, you can find both products at Walmart – usually in the Latin foods section.

Chicken Tostadas

With the big game coming up, Ro*Tel, Rosarita and I have partnered up to giveaway a Game day Party pack! It includes:

  • a flat screen tv
  • a slow cooker
  • gift card for pro football gear
  • $50 Walmart gift card.

You can enter once a day by clicking on the following image and voting for your favorite recipe:

Chicken Tostadas

With these tostadas you pile together eight layers of delicious comfort food – okay 7, lettuce won’t pass as a comfort food :). They start with a crisp tostada shell (pictured here are semi-homemade tostada shells but for simplicity I’d say go with the store-bought if you can find them. It will save you time and they taste just as good), then there’s a layer of guac (key here is to use good avocados – good avocados equal good guacamole. It’s all about the taste of the avocados). Then the second layer is a blend of aforementioned refried beans, tomatoes + green chilis and spices, followed by a layer of rotisserie chicken to add more protein and to keep them filling. And lastly there’s all those classic topping layers – cheese, pico de gallo and sour cream (and lots of hot sauce if you’re like me and you love the heat). I left the sour cream off for pictures so you could see everything else better but I think these really do benefit from a fair spoonful of sour cream, it’s kind of like the dressing on a salad. …and now after seeing and imagining the taste of all that don’t you just want a tostada??

Chicken Tostadas


Chicken, Guacamole and Bean Tostadas

Yield: 6 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

This post was sponsored by Mirum Shopper, however all thoughts and opinions are my own.


  • Sara | Last Night’s Feast: I love the colors here– these look really delicious January 27, 2017 at 7:17am Reply

  • Paige: These tostadas look amazing! We have some shells we need to use up, so I should make this for dinner next week!

    Paige Flamm
    The Happy Flammily January 27, 2017 at 12:43pm Reply

  • Tina Richards: I started following your blog a few months ago and have enjoyed each and everyone of the recipes that I have tried (approx. 10). Last night we had the tostadas and my husband asked if I had ever contacted you to thank you for the recipes! Well that certainly inspired me to get on the blog and officially THANK YOU for all of the wonderful recipes…we have been married 28 years and yes he eats anything BUT he has never wanted to thank the recipe creator! So from both of us…THANK YOU! Wish you had a cook book published. Tina February 1, 2017 at 1:35pm Reply

    • Jaclyn: I love my followers! Thanks for the kind words Tina! February 16, 2017 at 12:45pm Reply

  • Michelle G.: Thanks for the dinner inspiration for last week! I made a few changes to suit our tastes: I left the rotel out of the beans, made my own guac recipe and used leftover taco seasoned chicken from the night before. These were so yummy and will probably appear on the menu again soon! :) February 16, 2017 at 10:24pm Reply

    • Jaclyn: I’m so glad you loved them! February 27, 2017 at 12:55pm Reply

  • Linda Armacost: Is the nutritional analysis available? February 20, 2017 at 5:24pm Reply

  • Veronica Comfort: Do you know how many calories are in one Tostada? February 21, 2017 at 6:19am Reply

  • Tammy: I am using chicken breast. I want to cook in the crockpot. How long should I cook the chicken? February 24, 2017 at 10:02am Reply

  • Bonnie: Love your recipes! Been following for awhile now and I’m always pleased. We’re vegetarians here and wondering if you would sub in black beans for the chicken or just skip the chicken? Thanks! March 25, 2017 at 6:39am Reply

    • Jaclyn: Yes you could definitely just omit the chicken here. I’m so glad you’ve enjoyed my recipes thanks for letting me know Bonnie! March 29, 2017 at 7:13pm Reply

  • Kristin: My husband and I have been enjoying these tostadas for the past few nights. They are delicious! Easy and full of flavor! Definitely a recipe to make again and again. Thanks so much! June 7, 2017 at 10:03pm Reply

    • Jaclyn: I’m so glad you loved them Kristin! June 9, 2017 at 12:51pm Reply

  • jess: This looks so good. Def. making this tonight, thank you so much for the post! August 1, 2017 at 3:01pm Reply

  • Stephanie: I made this, and they were delicious! Everyone who has had them since has enjoyed!

    If you don’t mind, I’d like to link this over to my blog (giving you the credit)? August 5, 2017 at 5:17pm Reply

    • Jaclyn: That would be great! Thanks Stephanie! August 11, 2017 at 12:09pm Reply

  • Sandra: These look yummy. I am wondering where do you find Pico de gallo? Would they be in any grocery store? August 7, 2017 at 8:20am Reply

    • Jaclyn: You can usually buy it in the produce section or the chilled Mexican foods section if your grocery store has one. August 7, 2017 at 1:44pm Reply

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