If you’re looking for a vibrant dinner that’s packed with flavor, texture, and color, the Chicken Veggie Tostadas with Guacamole Recipe is exactly what you need. This dish combines juicy shredded chicken with a sautéed medley of fresh vegetables, all piled high on crunchy corn tostada shells and topped off with creamy, zesty guacamole. It’s that perfect balance of hearty and fresh that makes every bite utterly irresistible. Whether you’re feeding a crowd or just craving something deliciously satisfying, this recipe will quickly become your go-to for a bright, effortless Mexican-inspired meal.
Ingredients You’ll Need
Fundamental, fresh, and bursting with flavor—these ingredients are what make the Chicken Veggie Tostadas with Guacamole Recipe come alive. Each one plays a special role, from the smoky cumin in the chicken mix to the creamy richness of the avocado in the guacamole.
- 4 corn tostada shells: Crisp and sturdy, these are the perfect base to hold all the toppings without getting soggy.
- 2 cups cooked shredded chicken: Rotisserie chicken is a fantastic shortcut here, saving time without sacrificing taste.
- 1 tablespoon olive oil: Adds a touch of richness and helps bring the veggies to a tender, flavorful state.
- ½ cup black beans, rinsed and drained: They add protein, fiber, and a creamy texture that contrasts beautifully with the crunch.
- ½ cup corn kernels: Sweet and juicy, these kernels pop with flavor in every bite.
- ½ red bell pepper, diced: For a fresh, crisp sweetness and a vibrant splash of color.
- ½ teaspoon cumin: Brings a warm, earthy depth that elevates the chicken and veggies.
- ½ teaspoon chili powder: Adds just the right hint of smoky spice for some serious taste excitement.
- Salt and pepper to taste: Essential for balancing and heightening every flavor note.
- ½ cup shredded lettuce: Provides a cool, crisp layer to contrast with the warm toppings.
- ¼ cup crumbled queso fresco or shredded cheddar (optional): Melts slightly over the toppings for a creamy, tangy finish.
- For the guacamole:
- 2 ripe avocados: The creamy base that makes the guacamole truly irresistible.
- 1 small tomato, finely diced: Adds freshness and a little bite of juiciness.
- 2 tablespoons red onion, finely chopped: A sharp punch that balances the richness of the avocado.
- 1 tablespoon lime juice: Brightens the guacamole with refreshing acidity.
- Salt to taste: Highlights every flavor in the guacamole beautifully.
- Optional – chopped cilantro and minced jalapeño: Kick up the flavor with herbs and heat if you’re feeling adventurous.
How to Make Chicken Veggie Tostadas with Guacamole Recipe
Step 1: Sauté the Veggies and Chicken
Start by warming the olive oil in a skillet over medium heat. Toss in the diced red bell pepper, corn kernels, and black beans and let them cook for about 3 to 4 minutes. This quick sauté softens the veggies just enough, coaxing out their natural sweetness while keeping a slight crunch. Stir in the shredded chicken, cumin, chili powder, salt, and pepper, then cook for another 2 to 3 minutes until the chicken is heated through and all the flavors meld together.
Step 2: Prepare the Guacamole
While your skillet work is happening, mash the ripe avocados in a bowl until smooth but still slightly chunky. Fold in the finely diced tomato and red onion, then add the lime juice and salt to taste. If you want a little more punch, mix in chopped cilantro and minced jalapeño. The lime juice is key—it keeps the guacamole bright and prevents the avocado from browning too quickly.
Step 3: Assemble the Tostadas
Now comes the fun part. Spread about a spoonful of your fresh guacamole over each crisp tostada shell. Then layer on that warm chicken and veggie mixture, piling it high so every bite is full of flavor. Top with shredded lettuce to add a crisp, refreshing crunch and sprinkle on queso fresco or cheddar cheese if you’re using it. Serve immediately for the ultimate combination of warm and crunchy textures.
How to Serve Chicken Veggie Tostadas with Guacamole Recipe
Garnishes
A perfect chicken veggie tostada meal isn’t complete without thoughtful garnishes. Try a sprinkling of freshly chopped cilantro or a drizzle of hot sauce for an added kick. Thin slices of radish or pickled jalapeños bring a wonderful crunch and acidity that enhance every bite. Don’t be shy about adding a wedge of lime on the side; a quick squeeze right before eating brightens all the layers of flavor.
Side Dishes
These tostadas work wonderfully on their own, but if you’re looking to round out the meal, consider serving with a simple Mexican street corn salad or a light black bean and corn salsa. A fresh green salad or a bowl of tortilla chips and salsa also complement the dish while keeping the vibe casual and fun.
Creative Ways to Present
Impress your friends by stacking individual tostadas on a rustic wooden board for a family-style feast. Alternatively, lay out all the components—guacamole, chicken-veggie mix, cheese, and toppings—buffet-style so everyone can customize their tostadas. For a charming twist, cut the tostadas into smaller pieces to serve as an appetizer at your next party.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Chicken Veggie Tostadas with Guacamole Recipe, store the chicken and veggie mixture in an airtight container in the refrigerator for up to 3 days. Keep the guacamole separate and cover it tightly with plastic wrap, pressing the wrap directly onto the surface to minimize browning. Store the tostada shells at room temperature in a sealed container to help maintain their crispness.
Freezing
The chicken and veggie mixture freezes well in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. However, the guacamole does not freeze well as it will lose its fresh texture and vibrant color, so it’s best to prepare that fresh when you’re ready to serve.
Reheating
Reheat the chicken and veggies gently in a skillet over medium heat, stirring occasionally until warmed through. Avoid the microwave if possible to keep the texture intact. Quickly warm the tostada shells in the oven or toaster oven for a few minutes to restore their crispiness before assembling your tostadas.
FAQs
Can I make this Chicken Veggie Tostadas with Guacamole Recipe vegetarian?
Absolutely! Simply skip the chicken and add extra black beans or sautéed mushrooms for a hearty vegetarian version that’s just as satisfying and flavorful.
What’s the best way to keep guacamole from browning?
Using fresh lime juice and covering the guacamole tightly with plastic wrap pressed against its surface helps slow down browning. Making guacamole right before serving is ideal for maximum freshness.
Can I use flour tortillas instead of corn tostadas?
You can, but to get that signature crunch, it’s best to bake or fry flour tortillas until crispy. Corn tostadas add more authentic texture and flavor, but adapting to what you have works fine too.
Is this recipe gluten-free?
Yes! When you use certified gluten-free corn tostada shells and check that all other ingredients are gluten-free, this recipe fits perfectly into a gluten-free diet.
How spicy is the Chicken Veggie Tostadas with Guacamole Recipe?
This recipe is mildly spiced thanks to the chili powder and optional jalapeño in the guacamole. You can easily adjust the level of heat to suit your taste by adding more or less chili powder and jalapeño.
Final Thoughts
I can’t recommend the Chicken Veggie Tostadas with Guacamole Recipe enough for a quick, colorful meal that feels special but comes together easily. With a fantastic blend of textures and bright, bold flavors, every bite feels like a celebration. Once you try it, this tasty recipe will no doubt become a cherished favorite to share again and again with family and friends.
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Chicken Veggie Tostadas with Guacamole Recipe
- Total Time: 25 minutes
- Yield: 4 tostadas 1x
- Diet: Gluten Free
Description
These Chicken Veggie Tostadas with Guacamole are a quick and flavorful Mexican-inspired main course featuring a warm sautéed chicken and vegetable mixture atop crispy corn tostada shells, finished with fresh guacamole, shredded lettuce, and optional cheese for added richness. Perfect for a healthy, satisfying dinner packed with protein and veggies.
Ingredients
For the Tostadas
- 4 corn tostada shells
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 tablespoon olive oil
- ½ cup black beans, rinsed and drained
- ½ cup corn kernels
- ½ red bell pepper, diced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- ½ cup shredded lettuce
- ¼ cup crumbled queso fresco or shredded cheddar (optional)
For the Guacamole
- 2 ripe avocados
- 1 small tomato, finely diced
- 2 tablespoons red onion, finely chopped
- 1 tablespoon lime juice
- Salt to taste
- Optional: chopped cilantro and minced jalapeño for added flavor
Instructions
- Sauté Vegetables: In a medium skillet, heat olive oil over medium heat. Add diced red bell pepper, corn kernels, and rinsed black beans. Sauté for 3 to 4 minutes until vegetables are tender and slightly caramelized, stirring occasionally.
- Add Chicken and Spices: Stir in the shredded cooked chicken along with cumin, chili powder, salt, and pepper. Continue to cook for another 2 to 3 minutes until the mixture is heated through and well combined. Remove from heat.
- Prepare Guacamole: In a bowl, mash the ripe avocados until creamy yet chunky. Mix in finely diced tomato, chopped red onion, lime juice, and salt. If desired, add chopped cilantro and minced jalapeño for extra flavor. Taste and adjust seasoning as needed.
- Assemble Tostadas: Spread a spoonful of guacamole evenly on each corn tostada shell. Top with the warm chicken and vegetable mixture, then add shredded lettuce and sprinkle with queso fresco or shredded cheddar cheese if using. Serve immediately to enjoy the crisp texture of the tostadas.
Notes
- To make this recipe vegetarian, omit the chicken and increase the amount of beans or add sautéed mushrooms for extra protein and texture.
- For extra crunch and crispness, you can bake or toast your corn tortillas before assembling to make homemade tostada shells.
- Use certified gluten-free tostada shells to keep the dish gluten-free.
- Adjust spice levels by adding more chili powder or jalapeño according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
