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.
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.
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:
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, 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
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.
To assemble tostadas, layer each tostada shell with guacamole (avocado mixture), bean mixture, lettuce, chicken, cheese, pico de gallo and sour cream. Serve immediately.
*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.
**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.
Recipe source: Cooking Classy
This post was sponsored by Mirum Shopper, however all thoughts and opinions are my own.