When you’re in the mood for something fresh, vibrant, and downright delicious, Chicken Veggie Tostadas with Guacamole are a meal that hits all the right notes. Imagine crisp, golden corn tortillas piled high with juicy shredded chicken, sautéed colorful veggies, creamy homemade guacamole, and zesty lime—all coming together to create a flavorful, textural feast. This recipe is a total crowd-pleaser, perfect for casual weeknight dinners, weekend lunches, or anytime you want a satisfying yet light meal. Plus, it’s incredibly easy to customize based on your pantry staples and personal preferences.

I discovered this recipe during a week when I had leftover rotisserie chicken and a fridge full of veggies begging to be used. After a few experiments, this combination quickly became a household staple—not only because it’s packed with wholesome ingredients but also because it’s easy to make and feels like a mini celebration on a plate. Whether you’re cooking for family, friends, or meal prepping for the week, these tostadas deliver fresh flavors and satisfying crunch every time.

Why You’ll Love This Recipe:

Fast and easy — Ready in about 30 minutes, making it perfect for busy weeknights or casual weekends.
Fresh and vibrant — Crunchy veggies and creamy guacamole balance out the tender shredded chicken.
Healthy and balanced — Loaded with lean protein, fiber-rich veggies, and good fats.
Highly customizable — Swap proteins, veggies, or toppings based on what you have or prefer.
Perfect for feeding a crowd — Easy to multiply and great for family-style meals or parties.
Great for meal prep — Keep ingredients separate, assemble fresh, and enjoy all week.
Kid-friendly and adaptable — Mild flavors with options to add spice for grown-up tastes.

Ingredients You’ll Need:

Cooked shredded chicken — Rotisserie chicken is my favorite shortcut here, but grilled or baked chicken works too.
Corn tortillas — Look for small to medium-sized for easy handling and perfect bite-sized tostadas.
Bell peppers — Use a mix of colors like red, yellow, and orange for a pretty presentation and sweet crunch.
Red onion — Thinly sliced for a mild, slightly sweet flavor.
Cherry tomatoes — Halved to add juicy bursts of freshness.
Black beans — Rinsed and drained, adding fiber and a creamy texture.
Corn kernels — Fresh, canned, or thawed frozen corn adds a sweet crunch.
Avocados — The star of the guacamole, ripe and creamy.
Lime juice — Essential for brightening both the guacamole and veggies.
Fresh cilantro — Chopped for garnish and added herbal brightness.
Salt and pepper — To season to taste.
Olive oil — For sautéing the veggies and brushing the tortillas before crisping.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions):

Step 1: Prepare the guacamole
Start by making the guacamole since it benefits from sitting and letting flavors meld. In a medium bowl, mash 2 ripe avocados with 1 tablespoon fresh lime juice and a pinch of salt. Add a handful of chopped fresh cilantro and mix gently. Set it aside to let the flavors develop while you prepare the rest of the meal. Use a fork or potato masher for your guacamole to get a creamy texture with some chunks of avocado left for a satisfying bite.

Step 2: Cook the veggies
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add thinly sliced bell peppers and red onion and sauté for 5 to 7 minutes, stirring occasionally, until the veggies are tender but still have some crunch. Season with a pinch of salt, freshly ground black pepper, and a squeeze of lime juice to brighten the flavors. Don’t overcook the veggies! You want them to retain some snap to contrast the softness of the chicken and beans.

Step 3: Warm the chicken and beans
Add 2 cups of shredded cooked chicken, 1 cup rinsed and drained black beans, and ½ cup corn kernels to the skillet with the veggies. Stir everything together and cook for another 3 to 4 minutes until warmed through. Taste and adjust seasoning with salt, pepper, and a little more lime juice if desired. If you want a little heat, feel free to add some diced jalapeño or a dash of chili powder here.

Step 4: Crisp the tortillas
Brush both sides of 8 corn tortillas lightly with olive oil. In a separate large skillet or griddle over medium-high heat, cook the tortillas for 1 to 2 minutes per side until golden brown and crispy. Alternatively, you can bake them on a baking sheet in a 400°F (200°C) oven for 8 to 10 minutes, flipping halfway through, for an easier hands-off method. Make sure the tortillas are thin and fresh; thicker or stale tortillas won’t crisp up as nicely.

Step 5: Assemble the tostadas
Lay the crispy tortillas on a serving platter or individual plates. Spread a generous layer of guacamole on each one, then spoon the warm chicken and veggie mixture over the top. Finish by adding halved cherry tomatoes and a sprinkle of fresh cilantro. Add a drizzle of your favorite salsa, a dollop of sour cream or Greek yogurt, or a sprinkle of shredded cheese to customize your tostadas even further.

Step 6: Serve and enjoy!
Serve your tostadas immediately with lime wedges on the side for squeezing. They’re best enjoyed fresh to keep that perfect crunch and creamy freshness.

Helpful Tips:

Meal prep magic: If you want to prep ahead for the week, keep the guacamole, chicken mixture, and crispy tortillas stored separately. Guacamole can be kept airtight in the fridge for up to 2 days (press plastic wrap directly onto the surface to prevent browning). The chicken and veggie mix reheats beautifully in a skillet or microwave. Warm the tortillas right before serving for the best texture.

Vegetarian option: Swap the chicken for sautéed mushrooms, crumbled tofu, or extra beans and veggies for a delicious vegetarian version. You can also add grilled zucchini or squash for variety.

Extra crunch and freshness: Top with thinly sliced radishes, shredded lettuce, or pickled jalapeños for added texture and a little zing.

Keep tortillas crispy: If your tostadas soften after assembly, just pop them in a hot oven (350°F/175°C) for a few minutes to re-crisp before serving.

Pair with sides and drinks: These tostadas pair wonderfully with Mexican rice, a fresh cilantro-lime salad, or black bean soup. And if you’re feeling festive, a margarita or cold cerveza makes the perfect beverage companion.

Frequently Asked Questions (FAQs):

Can I use store-bought rotisserie chicken?
Absolutely! It’s a huge time saver and packed with flavor. Just shred the chicken and toss it with your veggies.

How do I store leftovers?
Store the guacamole and chicken veggie mixture separately in airtight containers in the fridge for up to 2 days. Keep the crispy tortillas at room temperature in a sealed bag for 1-2 days or store them separately to re-crisp before serving.

Can I freeze the chicken veggie mixture?
Yes, you can freeze the cooked chicken and veggie mix in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or microwave before serving.

What if I don’t have corn tortillas?
Flour tortillas can be used but won’t get as crispy. You can still warm them up on a skillet or oven to soften before assembling.

Is this recipe spicy?
The base recipe is mild, but you can easily add heat with jalapeños, hot sauce, or chili powder based on your preference.

Can I make this vegan?
Yes! Use sautéed tofu or beans in place of chicken and skip any dairy toppings.

I make Chicken Veggie Tostadas with Guacamole at least once a week when I want something fresh, easy, and satisfying. It’s such a great way to use up leftovers and incorporate lots of veggies into my meal. Plus, the combo of textures—from crunchy tortillas to creamy guac—is just unbeatable. One final tip: don’t be shy about customizing these tostadas with your favorite toppings, sauces, or a squeeze more lime juice right before eating. The freshness is what makes this dish so special. Give it a try and let me know how it turns out! I’d love to hear what toppings or twists you add to make it your own. Enjoy!