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
Scale
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
