Last Updated on August 20, 2025 by Casia Valdés
Tostadas are one of those perfect dishes that balance texture, color, and flavor in every bite. With a crisp, golden tortilla base, creamy avocado, seasoned refried beans, juicy shredded chicken, and a medley of fresh toppings, these are a surefire way to bring a little fiesta to your table. They’re endlessly customizable, quick to prepare, and so satisfying whether served as a light lunch, hearty dinner, or part of a bigger Mexican-themed spread. The real beauty of tostadas lies in the contrast—creamy avocado against the crunch of the tostada shell, savory beans layered with crisp lettuce, and the brightness of pico de gallo offsetting the richness of cheese and sour cream. They’re as fun to make as they are to eat, and you can set up a DIY tostada bar so everyone can assemble their own perfect plate.
Table of Contents
Why You’ll Love This Recipe
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Quick and Easy: From start to finish in about 20 minutes.
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Customizable: Swap chicken for beef, pork, or even a vegetarian mix of beans and roasted vegetables.
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Perfect for Gatherings: A great hands-on meal where everyone can build their own.
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Balanced Flavor: Creamy, crunchy, tangy, and spicy all in one bite.
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Family-Friendly: Mild enough for kids but easily spiced up for adults.
Ingredients (Serves 6)
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6 tostada shells, store-bought or homemade
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2 medium ripe avocados
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1 tablespoon fresh lime juice
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¼ teaspoon garlic powder, divided
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Salt and freshly ground black pepper, to taste
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1 (16 oz) can Rosarita Traditional Refried Beans
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1 (10 oz) can Rotel Diced Tomatoes & Green Chilies Mild, drained
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¾ teaspoon ancho chili powder
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½ teaspoon ground cumin
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2 cups shredded iceberg or romaine lettuce
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2 cups shredded rotisserie chicken or shredded cooked chicken breasts
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1 cup shredded Mexican blend cheese
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1 cup pico de gallo, homemade or store-bought
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6 tablespoons sour cream
Step-by-Step Instructions
1. Make the Avocado Spread
In a medium bowl, mash the avocados with lime juice and ⅛ teaspoon of garlic powder until mostly smooth but still slightly chunky. Season with salt and black pepper to taste. Set aside.
2. Prepare the Bean Mixture
In a small saucepan over medium-low heat, combine the refried beans, drained Rotel tomatoes, ancho chili powder, cumin, and the remaining ⅛ teaspoon of garlic powder. Stir until fully mixed, season with salt and pepper, and cook gently until hot, stirring occasionally.
3. Assemble the Tostadas
Lay the tostada shells on a flat surface. Spread each with a generous layer of avocado mixture, followed by a spoonful of the warm bean mixture. Top with shredded lettuce, chicken, shredded cheese, pico de gallo, and finally, a dollop of sour cream.
4. Serve
Serve immediately so the tostada shells stay crisp. Add hot sauce or jalapeños on the side for extra heat if desired.
Pro Tips for Success
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Prevent Sogginess: Assemble just before serving so the avocado and beans don’t soften the shell.
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Warm the Chicken: Gently reheat shredded chicken before adding for a more comforting bite.
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Homemade Tostada Shells: Lightly fry corn tortillas in oil until golden, then drain on paper towels and sprinkle with salt.
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Make it Vegetarian: Swap chicken for extra beans or roasted vegetables.
Serving Suggestions
Serve alongside Mexican rice, chips and salsa, or elote (Mexican street corn). These tostadas also pair perfectly with margaritas or a cold beer for a complete meal.
Storage & Leftovers
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Avocado Spread: Best eaten fresh, but can be stored in an airtight container with plastic wrap pressed directly on the surface for up to 1 day.
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Bean Mixture: Store in an airtight container in the fridge for up to 4 days; reheat before using.
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Fully Assembled Tostadas: Best enjoyed immediately—leftovers lose their crunch quickly.
Why This Recipe Works
Layering each component in the right order ensures every bite has the perfect mix of flavor and texture. The creamy avocado acts as a base to hold everything in place, the beans provide richness, and the toppings add freshness and crunch. Using both Rotel and ancho chili powder boosts the beans with smoky, tangy, and mildly spicy notes without overpowering the dish.
Recipe FAQ
Q: Can I make the tostada shells ahead of time?
A: Yes, store homemade shells in an airtight container for up to 3 days at room temperature.
Q: Can I use guacamole instead of plain avocado spread?
A: Absolutely—just skip the avocado mash step and use your favorite guacamole recipe.
Q: Can I make these low-carb?
A: Try using large lettuce leaves as the base instead of tostada shells.
Q: What cheese works best?
A: A Mexican blend melts well, but cheddar or cotija also work.
Q: Can I add beans as the only protein?
A: Yes, just double the refried beans and skip the chicken.
Final Thoughts
Tostadas are a vibrant, crowd-pleasing Mexican classic that you can tailor to your taste and pantry. Whether you stick to the recipe or mix things up with different proteins, cheeses, and toppings, you’ll get a fresh, flavorful dish that’s as beautiful as it is delicious. They’re quick enough for a weeknight yet festive enough for entertaining—a true win-win.
Tostadas
Ingredients
Method
- In a medium bowl, mash the avocados with lime juice and ⅛ teaspoon of garlic powder until mostly smooth but still slightly chunky. Season with salt and black pepper to taste. Set aside.
- In a small saucepan over medium-low heat, combine the refried beans, drained Rotel tomatoes, ancho chili powder, cumin, and the remaining ⅛ teaspoon of garlic powder. Stir until fully mixed, season with salt and pepper, and cook gently until hot, stirring occasionally.
- Lay the tostada shells on a flat surface. Spread each with a generous layer of avocado mixture, followed by a spoonful of the warm bean mixture. Top with shredded lettuce, chicken, shredded cheese, pico de gallo, and finally, a dollop of sour cream.
- Serve immediately so the tostada shells stay crisp. Add hot sauce or jalapeños on the side for extra heat if desired.
