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Chicken, Guacamole and Bean Tostadas

Jaclyn, Cooking Classy
  • minutes
  • Serves 6



tostada shells (, store-bought or homemade*)


medium ripe avocados

1 tbsp

fresh lime juice

1/4 tsp

garlic powder (, divided)

Salt and freshly ground black pepper

1 16 ounce can

Rosarita Traditional Refried Beans

1 10 ounce can

Rotel Diced Tomatoes & Green Chilies, drained (use Mild if you don't like spicy food)

3/4 tsp

ancho chili powder

1/2 tsp

ground cumin

2 cups

shredded iceberg or romaine lettuce

2 cups

shredded rotisserie chicken or shredded cooked chicken breasts

1 cup

shredded Mexican blend cheese

1 cup

pico de gallo (, homemade or store-bought**)

Sour cream

1 person Recommend This Recipe