Tostadas
Tostadas are the perfect dish, balancing texture, colour and flavour with every bite. With a crisp, golden tortilla base topped with creamy avocado, seasoned refried beans, juicy shredded chicken and a medley of fresh toppings, they’re sure to bring a little fiesta to your table. They’re endlessly customisable, quick to prepare and satisfying whether served as a light lunch, hearty dinner or part of a larger Mexican-themed spread. The real beauty of tostadas lies in the contrasts: creamy avocado against the crunch of the shell, savoury 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 create their own perfect plate.
Why you’ll love this recipe:
Quick and easy: from start to finish in about 20 minutes.
Customisable: You can swap the chicken for beef, pork or a vegetarian mix of beans and roasted vegetables.
Perfect for gatherings: It’s a great hands-on meal where everyone can build their own.
Balanced flavour: Creamy, crunchy, tangy and spicy all in one bite.
Family-friendly: It’s mild enough for children but can easily be spiced up for adults.
Ingredients (serves 6):
Tostada shells (store-bought or homemade)
2 medium, ripe avocados
1 tablespoon of fresh lime juice
¼ teaspoon garlic powder, divided
Salt and freshly ground black pepper, to taste
1 x 454 g can Rosarita Traditional Refried Beans
1 x 284 ml can of Rotel Diced Tomatoes & Green Chilies (Mild), drained
¾ teaspoon of Ancho chilli powder
½ teaspoon ground cumin
2 cups of shredded iceberg or romaine lettuce
2 cups of shredded rotisserie or cooked chicken breast
1 cup of shredded Mexican cheese blend
1 cup of pico de gallo (homemade or shop-bought)
6 tablespoons of sour cream
Step-by-step instructions:
1. Make the avocado spread: in a medium bowl, mash the avocados with lime juice and a pinch 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 a medium-low heat, combine the refried beans, drained Rotel tomatoes, Ancho chilli powder, cumin and the remaining 1/8 teaspoon of garlic powder. Stir until fully mixed, then season with salt and pepper. Cook gently until hot, stirring occasionally.
3. Assemble the tostadas
Lay the tostada shells on a flat surface. Spread a generous layer of the avocado mixture on each one, 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 immediately to keep the shells crisp. Add hot sauce or jalapeños on the side for extra heat, if desired.
Pro tips for success
Prevent sogginess: Assemble just before serving to prevent the shell from softening due to contact with the avocado and beans.
Warm the chicken: Gently reheat the shredded chicken before adding it to the mixture for a more comforting bite.
Homemade tostada shells: Lightly fry corn tortillas in oil until golden, then drain on kitchen paper and sprinkle with salt.
To make it vegetarian, swap the 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
Avocado Spread: Best eaten fresh, but can be stored in an airtight container with cling film pressed directly on the surface for up to one day.
Bean mixture: Store in an airtight container in the fridge for up to 4 days and reheat before use.
Fully assembled tostadas: Best enjoyed immediately — leftovers lose their crunch quickly.
Why This Recipe Works
Layering each component in the right order ensures that every bite has the perfect mix of flavour 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 chilli powder gives the beans smoky, tangy and mildly spicy notes without overpowering the dish.
Recipe FAQs
Q: Can I make the tostada shells ahead of time?
A: Yes, store homemade shells in an airtight container for up to three days at room temperature.
Q: Can I use guacamole instead of plain avocado spread?
A: Yes — just skip the avocado mash step and use your favourite guacamole recipe.
Q: Can I make these low-carb?
Try using large lettuce leaves as the base instead of tostada shells.
Q: What cheese works best?
A: A Mexican cheese blend melts well, but cheddar or cotija also work.
Q: Can I use beans as the only source of protein?
Yes, just double the amount of refried beans and skip the chicken.
Final thoughts
Tostadas are a vibrant Mexican classic that is sure to please a crowd, and you can tailor them to your taste and what you have in your pantry. Whether you follow the recipe exactly or experiment with different proteins, cheeses and toppings, the result will be a fresh, flavourful dish that looks as good as it tastes. They’re quick enough for a weeknight yet special enough for entertaining – a true win-win.
