Written by: Jovanna Orozco, MS, RDN, LDN
Tired of the same Mexican dinners but short on time? This easy Mexican recipe is sure to provide some much-needed excitement for Taco Tuesday at home! With varying layers of flavor, your family’s taste buds will be delighted with each bite, while also providing tons of nutrients!
Prep Time: 20 minutes
Cook Time: 5 minutes
Makes: 6 servings
6 tostada shells, store-bought
2 medium ripe avocados
1 tablespoon fresh lime juice
1/4 teaspoon garlic powder, divided
Salt and freshly ground black pepper
1 (16 oz) can refried beans, black or pinto
1 (10 oz) can diced tomatoes & green chilies mild, drained
3/4 tsp ancho chili powder
1/2 tsp ground cumin
2 cups shredded romaine lettuce
2 cups shredded rotisserie chicken
1 cup shredded Mexican blend cheese
1 cup pico de gallo, store-bought
6 tablespoons Sour cream
- Shred store-bought rotisserie chicken, removing the skin and bones. Set aside.
- Mash an avocado using a fork until slightly chunky in texture. Mix in lime juice and 1/8 teaspoon of garlic powder; season with salt and pepper to taste.
- In a small saucepan, combine refried beans, drained canned tomatoes, chili powder, cumin and the remaining 1/8 teaspoon of garlic powder. Cook over medium-low heat, stirring frequently blended and heated throughout.
- Assemble tostadas starting with bean mixture, chicken, then guacamole, lettuce, pico de gallo, cheese and finally sour cream. Serve immediately and enjoy!
Serving Size: 1 layered tostada
Calories: 461, Fat: 27g, Protein: 22g, Carbohydrates: 33g, Fiber: 9g, Sodium: 998mg
Potassium: 617mg, Vitamin A: 825 IU, Vitamin C: 14.7mg, Calcium: 206 mg, Iron: 2.7mg