Chicken Guacamole Bean Tostadas: A Delicious & Easy Recipe

Chicken Guacamole Bean Tostadas: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine crispy, golden tostadas piled high with savory shredded chicken, creamy guacamole, and hearty beans – a symphony of flavors and textures that dance in perfect harmony. This isn’t just a meal; it’s an experience.

Tostadas, meaning “toasted” in Spanish, have deep roots in Mexican cuisine, evolving from resourceful ways to use leftover tortillas. They represent a celebration of simple ingredients transformed into something extraordinary. While the exact origins of topping them with chicken, guacamole, and beans are harder to pinpoint, the combination speaks to the heart of Mexican-American cooking: a fusion of traditional flavors with modern convenience and accessibility.

What makes Chicken Guacamole Bean Tostadas so irresistible? It’s the delightful contrast of textures – the satisfying crunch of the tostada, the smooth creaminess of the guacamole, and the tender bite of the chicken and beans. The flavor profile is equally captivating, a vibrant blend of savory, fresh, and slightly spicy notes. Plus, they’re incredibly versatile! Perfect for a quick weeknight dinner, a fun party appetizer, or a satisfying lunch, these tostadas are a guaranteed crowd-pleaser. I find that people love how customizable they are; you can easily adjust the toppings to suit your preferences and dietary needs. So, let’s get cooking and create some delicious memories with these amazing tostadas!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• For the Guacamole:
• 3 ripe avocados
• 1/2 small red onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• 1/4 cup chopped cilantro
• 2 tbsp lime juice, freshly squeezed
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1/4 cup diced tomato (optional)
• For the Black Beans:
• 1 (15-ounce) can black beans, rinsed and drained
• 1 tbsp olive oil
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• For the Tostadas:
• 12 corn tortillas
• Vegetable oil, for frying (or use pre-made tostada shells)
• Toppings (Optional):
• Shredded lettuce
• Sour cream or Greek yogurt
• Salsa
• Shredded cheese (Cheddar, Monterey Jack, or a Mexican blend)
• Hot sauce

Preparing the Chicken:

1. Season the Chicken: In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this spice mixture all over the chicken breasts, ensuring they are evenly coated. Don’t be shy with the seasoning! This is where a lot of the flavor comes from.
2. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken breasts to the skillet. Cook for about 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to be sure! Overcooked chicken will be dry, so keep an eye on it.
3. Shred the Chicken: Remove the cooked chicken from the skillet and let it rest for a few minutes. This allows the juices to redistribute, resulting in more tender chicken. Then, using two forks, shred the chicken into bite-sized pieces. You can also use a stand mixer with the paddle attachment on low speed to shred the chicken quickly.
4. Keep Warm: Cover the shredded chicken to keep it warm while you prepare the other components of the tostadas. A low oven (around 200°F or 93°C) works well for this.

Making the Guacamole:

1. Prepare the Avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a medium-sized bowl. Make sure your avocados are ripe but not overly soft. They should yield to gentle pressure.
2. Mash the Avocados: Using a fork, mash the avocados to your desired consistency. Some people prefer a chunky guacamole, while others prefer a smoother texture. It’s all about personal preference!
3. Add the Remaining Ingredients: Add the finely chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, pepper, and diced tomato (if using) to the mashed avocados.
4. Combine and Adjust Seasoning: Gently stir all the ingredients together until well combined. Taste the guacamole and adjust the seasoning as needed. You may want to add more lime juice for extra tang, more salt for flavor, or more jalapeño for heat.
5. Prevent Browning: To prevent the guacamole from browning, press a piece of plastic wrap directly onto the surface of the guacamole, ensuring there are no air pockets. Refrigerate until ready to use. The lime juice also helps to slow down the browning process.

Preparing the Black Beans:

1. Sauté the Aromatics: Heat the olive oil in a small saucepan over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
2. Add the Beans and Spices: Add the rinsed and drained black beans, cumin, and chili powder to the saucepan. Stir to combine.
3. Simmer the Beans: Add about 1/4 cup of water to the saucepan. Bring the mixture to a simmer, then reduce the heat to low and cook for about 10-15 minutes, or until the beans are heated through and slightly softened. This allows the flavors to meld together.
4. Mash Some of the Beans (Optional): If you prefer a creamier texture, you can mash some of the beans with a fork or potato masher. This is optional, but it helps to thicken the bean mixture.
5. Season and Keep Warm: Season the black beans with salt and pepper to taste. Keep the beans warm until ready to assemble the tostadas. You can keep them in the saucepan over low heat, or transfer them to a small bowl and cover them.

Making the Tostadas:

1. Heat the Oil: Pour about 1/2 inch of vegetable oil into a large skillet or deep fryer. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). You can use a thermometer to check the temperature, or test the oil by dropping a small piece of tortilla into it. If the tortilla sizzles and turns golden brown quickly, the oil is ready.
2. Fry the Tortillas: Carefully place one or two tortillas into the hot oil at a time. Fry for about 1-2 minutes per side, or until the tortillas are golden brown and crispy. Use tongs to flip the tortillas and to remove them from the oil.
3. Drain the Excess Oil: Place the fried tortillas on a wire rack lined with paper towels to drain the excess oil. This will help them stay crispy.
4. Season with Salt (Optional): While the tostadas are still warm, you can sprinkle them with a little salt for extra flavor.
5. Alternative Method (Baking): For a healthier option, you can bake the tortillas instead of frying them. Preheat your oven to 375°F (190°C). Brush both sides of the tortillas with a little olive oil or cooking spray. Place the tortillas on a baking sheet and bake for about 8-10 minutes, or until they are crispy and golden brown, flipping them halfway through.
6. Alternative Method (Pre-made): You can also use pre-made tostada shells to save time and effort. These are readily available in most grocery stores.

Assembling the Chicken Guacamole Bean Tostadas:

1. Layer the Tostadas: Spread a generous layer of the warm black beans onto each tostada shell.
2. Add the Chicken: Top the black beans with a layer of the shredded chicken.
3. Add the Guacamole: Spoon a generous amount of guacamole over the chicken.
4. Add Toppings (Optional): Add your desired toppings, such as shredded lettuce, sour cream or Greek yogurt, salsa, shredded cheese, and hot sauce.
5. Serve Immediately: Serve the Chicken Guacamole Bean Tostadas immediately and enjoy! They are best when the tostada shells are still crispy.

Conclusion:

This isn’t just another weeknight dinner; it’s a fiesta on a plate! These Chicken Guacamole Bean Tostadas are a must-try because they perfectly balance fresh, vibrant flavors with satisfying textures. The creamy guacamole, savory chicken, and hearty beans create a symphony of deliciousness that will have everyone asking for seconds. And let’s be honest, who can resist a crispy tostada piled high with goodness?

But the best part? This recipe is incredibly versatile. Feel free to get creative with your toppings! A sprinkle of crumbled cotija cheese adds a salty tang, while a drizzle of hot sauce brings the heat. For a vegetarian option, simply omit the chicken and add more beans or grilled vegetables like bell peppers and zucchini. You could even try using black beans instead of pinto beans for a slightly different flavor profile.

Serving Suggestions:

These tostadas are fantastic on their own, but they also pair well with a variety of sides. A simple Mexican rice or a refreshing corn salad would complement the flavors beautifully. For a lighter meal, serve them with a side of mixed greens tossed in a lime vinaigrette. And don’t forget the drinks! A cold Mexican beer, a refreshing margarita, or even just some sparkling water with lime are all great choices.

Variations to Explore:

* Spicy Kick: Add a pinch of cayenne pepper to the chicken marinade or use a spicier salsa in the guacamole.
* Sweet and Savory: Incorporate some grilled pineapple into the guacamole for a touch of sweetness.
* Seafood Twist: Substitute the chicken with grilled shrimp or flaky white fish for a coastal-inspired tostada.
* Make it a Bowl: If you’re not feeling the tostada shell, simply layer all the ingredients in a bowl for a deconstructed version.

I truly believe that these Chicken Guacamole Bean Tostadas will become a new family favorite. They’re quick, easy, and packed with flavor – everything you could want in a weeknight meal. Plus, they’re a great way to use up leftover chicken or beans.

So, what are you waiting for? Head to the kitchen and give this recipe a try! I’m confident that you’ll love it as much as I do. And when you do, please share your experience! I’d love to hear about your variations, your serving suggestions, and any tips you have for making these tostadas even more amazing. Post a picture on social media and tag me, or leave a comment below. Let’s spread the tostada love! I’m especially interested in hearing how you make your Chicken Guacamole Bean Tostadas your own. Happy cooking!