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

Ingredients:

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

Preparation:

  1. Shred store-bought rotisserie chicken, removing the skin and bones. Set aside.
  2. 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.
  3. 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.
  4. Assemble tostadas starting with bean mixture, chicken, then guacamole, lettuce, pico de gallo, cheese and finally sour cream. Serve immediately and enjoy!

Nutritional Information:

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

Adapted from: https://www.cookingclassy.com/chicken-guacamole-and-bean-tostadas/

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