Ingredients
Equipment
Method
- Halve and pit the avocados; scoop into a bowl, add lime juice and half of the garlic powder, mash, season, and set aside.
- In a small saucepan, combine refried beans, drained tomatoes, ancho chili powder, cumin, and remaining garlic powder; stir over medium-low heat until hot and bubbly.
- Lay out tostada shells and spread a layer of guacamole on each; top with the warm bean mixture, lettuce, shredded chicken, cheese, pico de gallo, and a dollop of sour cream.
Nutrition
Calories: 380kcalCarbohydrates: 35gProtein: 24gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 780mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 20IUVitamin C: 20mgCalcium: 15mgIron: 10mg
Notes
Keep all components separate when storing leftovers to avoid soggy shells. Store guacamole with plastic wrap pressed against its surface to prevent browning. Reheat the bean mixture and chicken when you're ready to eat again for a fresh experience. Adjust ingredient quantities based on personal taste and dietary preferences. Enjoy experimenting with variations like shrimp or vegetarian options for a twist!
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