Easy Tostadas
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(3)
Ingredients
6
- 6 corn tortillas
- Avocado oil or olive oil, for brushing tortillas
- Kosher salt, for sprinkling on tortillas
- Refried Beans, can use canned refried beans
- Guacamole
- 1 cup shredded cheddar or Mexican blend cheese
- 2 cups shredded rotisserie chicken
- Shredded Lettuce (optional topping)
- Pico de Gallo, my favorite (optional topping)
- Salsa (optional topping)
- Sour cream or plain Greek yogurt (optional topping)
- Queso fresco (optional topping)
- Cilantro (optional topping)
- Jalapeño slices (optional topping)
- Creamy Cilantro Lime Dressing, add a little drizzle (optional topping)
- Hot sauce, add a few dashes for heat (optional topping)
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Preparation
Step 1
Preheat the oven to 425 degrees F. Brush or spray both sides of each tortilla generously with oil, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
Step 2
When ready to assemble, heat up the refried beans. Spread a large spoonful of the refried beans over a tostada shell. Next, spread on a layer of guacamole. Sprinkle the cheese and add the shredded chicken.
Step 3
Top with desired toppings (lettuce, pico de gallo, cilantro, queso fresco, etc.). Don’t load the tostadas too high or they will be difficult to eat. Pick up and eat with your hands. If you need to get a fork, that is fine too.
Step 4
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Chef's notes
You can buy tostada shells at the store if you don’t want to make your own. You can also fry the tortillas, but I prefer to bake them.
You can also use cooked ground beef, ground turkey, shredded beef, or carnitas.
For vegetarian tostadas, leave off the beef. Sometimes I will add extra grilled or roasted vegetables.
For vegan, leave off the cheese, there are still lots of great flavors!
You can easily double this recipe!
