This recipe for the BEST Chicken Guacamole Bean Tostadas delivers a vibrant explosion of Mexican-inspired flavors with minimal fuss, making it an ideal solution for busy weeknights or casual gatherings. It’s a naturally gluten-free option that can be customized to your liking, offering a satisfying and healthy meal.
Key Ingredients for BEST Chicken Guacamole Bean Tostadas
- For the Tostadas:
- 6-8 corn tostada shells (store-bought or homemade)
- 1.5 cups cooked shredded chicken (rotisserie chicken works great!)
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Pinch of garlic powder
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil (if cooking chicken from scratch)
- For the Guacamole:
- 2 ripe avocados, pitted and mashed
- 1/4 cup finely chopped red onion
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 1 small jalapeño, seeds and membranes removed, finely minced (optional, for heat)
- Salt and freshly ground black pepper to taste
- For Toppings:
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 1/4 cup pico de gallo or chopped fresh tomatoes
- 2 tablespoons crumbled cotija cheese or feta cheese (optional)
- Sour cream or plain Greek yogurt, for dolloping (optional)
- Extra cilantro sprigs, for garnish
How to Make BEST Chicken Guacamole Bean Tostadas
Prepare yourself for an incredibly easy, utterly delicious, and deeply satisfying meal that comes together in under 30 minutes! These BEST Chicken Guacamole Bean Tostadas boast a delightful textural contrast, from the crisp tostada shell to the creamy guacamole and tender chicken. The simple yet flavorful assembly makes them a perfect weeknight option for anyone seeking a healthy and exciting dinner.
Step-by-Step Instructions
- Prepare the Chicken and Beans: If you’re not using pre-cooked shredded chicken, cook chicken breasts or thighs (about 1 to 1.5 pounds) by poaching or pan-frying with a tablespoon of olive oil until cooked through. Once cooled, shred the chicken with two forks. In a small bowl, combine the shredded chicken with the rinsed and drained black beans, chili powder, cumin, garlic powder, salt, and pepper. Mix well to evenly distribute the seasonings.
- Make the Guacamole: In a medium bowl, mash the ripe avocados with a fork until mostly smooth but still with a little texture. Stir in the finely chopped red onion, fresh lime juice, chopped cilantro, minced jalapeño (if using), salt, and pepper. Taste and adjust seasonings as needed.
- Warm the Tostada Shells (Optional but Recommended): For an extra crisp texture, you can lightly warm the tostada shells. Place them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until slightly warmed and crisped. Alternatively, you can skip this step if you prefer softer shells.
- Assemble the Tostadas: Spread a generous layer of the seasoned chicken and bean mixture onto each tostada shell. This forms the flavorful base for our delicious creation.
- Add the Guacamole and Cheese: Dollop a good portion of the freshly made guacamole over the chicken and bean mixture on each tostada. Then, sprinkle the shredded Monterey Jack or cheddar cheese evenly over the guacamole.
- Add Final Toppings: Top with pico de gallo or chopped fresh tomatoes, and if desired, sprinkle with crumbled cotija cheese. Finish with a dollop of sour cream or Greek yogurt and a sprig of fresh cilantro for garnish. Serve immediately and enjoy the vibrant flavors!
Why You’ll Love This BEST Chicken Guacamole Bean Tostadas
You’ll absolutely adore these BEST Chicken Guacamole Bean Tostadas for their incredible versatility and bright, fresh flavors that dance on your taste buds. The star of the show is the harmonious combination of creamy, zesty guacamole layered with seasoned chicken and beans, all atop a satisfyingly crisp tostada shell – a delightful textural symphony that’s far more exciting than a simple taco. Plus, whipping up these tostadas at home is incredibly budget-friendly, saving you money compared to restaurant prices, while still delivering a gourmet experience.
These tostadas offer a fantastic way to use up leftover chicken and are easily customizable with your favorite toppings, making each bite a unique adventure. If you’re a fan of loaded nachos or vibrant burrito bowls, you’ll find these tostadas offer a similar flavor profile in a fun, handheld format. Ready to elevate your weeknight dining? Give these BEST Chicken Guacamole Bean Tostadas a try – your taste buds will thank you!
Storing and Reheating Tips
For storing any delicious leftovers of your BEST Chicken Guacamole Bean Tostadas, it’s best to store the components separately to maintain their integrity. Refrigerate the chicken and bean mixture in an airtight container for up to 3 days. The guacamole is best made fresh, but if you have leftovers, press plastic wrap directly onto the surface to prevent browning and refrigerate for up to 1 day. Tostada shells can be stored in their original packaging or an airtight container at room temperature for several days.
To reheat, gently warm the chicken and bean mixture in a skillet over medium heat or in the microwave. Reheat tostada shells briefly in the oven or toaster for crispness. Assemble your tostadas with the fresh guacamole and toppings just before serving for the best taste and texture. Freezing is not recommended for assembled tostadas as the shells will become soggy.
Final Thoughts
These BEST Chicken Guacamole Bean Tostadas are an absolute game-changer for busy meal times, offering incredible flavor and customization in every bite. Don’t hesitate to gather your ingredients and whip up this wonderfully satisfying dish tonight – you won’t regret it!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
BEST Chicken Guacamole Bean Tostadas
Ingredients
Equipment
Method
- If you’re not using pre-cooked shredded chicken, cook chicken breasts or thighs (about 1 to 1.5 pounds) by poaching or pan-frying with a tablespoon of olive oil until cooked through. Once cooled, shred the chicken with two forks. In a small bowl, combine the shredded chicken with the rinsed and drained black beans, chili powder, cumin, garlic powder, salt, and pepper. Mix well to evenly distribute the seasonings.1 tablespoon olive oil, 1.5 cups cooked shredded chicken, 1 (15-ounce) can black beans, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, Pinch garlic powder, Salt and freshly ground black pepper
- In a medium bowl, mash the ripe avocados with a fork until mostly smooth but still with a little texture. Stir in the finely chopped red onion, fresh lime juice, chopped cilantro, minced jalapeño (if using), salt, and pepper. Taste and adjust seasonings as needed.2 ripe avocados, 1/4 cup finely chopped red onion, 1 tablespoon fresh lime juice, 1 tablespoon chopped fresh cilantro, 1 small jalapeño, Salt and freshly ground black pepper
- For an extra crisp texture, you can lightly warm the tostada shells. Place them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until slightly warmed and crisped. Alternatively, you can skip this step if you prefer softer shells.6-8 corn tostada shells
- Spread a generous layer of the seasoned chicken and bean mixture onto each tostada shell. This forms the flavorful base for our delicious creation.6-8 corn tostada shells
- Dollop a good portion of the freshly made guacamole over the chicken and bean mixture on each tostada. Then, sprinkle the shredded Monterey Jack or cheddar cheese evenly over the guacamole.6-8 corn tostada shells, Sour cream or plain Greek yogurt, 1/2 cup shredded Monterey Jack or cheddar cheese
- Top with pico de gallo or chopped fresh tomatoes, and if desired, sprinkle with crumbled cotija cheese. Finish with a dollop of sour cream or Greek yogurt and a sprig of fresh cilantro for garnish. Serve immediately and enjoy the vibrant flavors!1/4 cup pico de gallo or chopped fresh tomatoes, 2 tablespoons crumbled cotija cheese or feta cheese, Sour cream or plain Greek yogurt, Extra cilantro sprigs