Description
Delight your taste buds with these Chicken Veggie Tostadas topped with creamy guacamole, a perfect blend of Mexican-inspired flavors in a gluten-free dish.
Ingredients
Tostadas:
- 8 small corn tostada shells
- 2 tablespoons olive oil
Chicken and Veggie Mixture:
- 2 cups cooked shredded chicken
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1/2 cup red onion, diced
Guacamole:
- 2 ripe avocados
- juice of 1 lime
- 1 clove garlic, minced
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon salt
Additional:
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco or shredded cheddar cheese
- fresh salsa for serving
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and warm tostada shells until crisp.
- Cook Chicken and Veggies: In a skillet, cook chicken with spices, add vegetables, and cook until tender.
- Make Guacamole: Mash avocados with lime juice, garlic, cilantro, and salt.
- Assemble: Spread guacamole on tostada shells, top with chicken mixture, lettuce, and cheese. Serve with salsa.
Notes
- You can make this vegetarian by omitting the chicken and adding extra beans or roasted vegetables.
- For a spicy kick, add jalapeños or hot sauce.
- Flour tortillas can be used if corn shells aren’t available.
