Total Time
Prep 10 mins
Cook 15 mins

I first made these when trying to follow a dairy-free, gluten-free diet. The shells are corn (no wheat) and the avocado is meant to replace the cheese on traditional tostadas, but I still love these even now that I'm back to a "normal" diet because they taste so good. The flavor comes mostly from the base foods, so some people might find this bland and you may need to find a way to spice it up a bit, perhaps some hot taco sauce or some jalapeno slices. Also, I always cook for one, so that's what the recipe calls for (easily multiplied, however). These are great for lunch with a side of fresh, ripe fruit. P.S. Measurements are approximate, I'm an "eyeballer."

Ingredients Nutrition

  • 2 tostadas (the Mexican bagged brands like Guerrero are better than the boxed national brands)
  • 12 cup refried beans or 12 cup refried black beans
  • 1 medium cooked chicken breast, chopped
  • 1 -1 12 teaspoon honey
  • 13 cup avocado, chopped
  • black pepper, to taste
  • red pepper flakes, to taste


  1. Heat the honey in a skillet, just until it starts melting a bit - do not let it burn.
  2. Stir in the cooked chicken pieces and sprinkle on black pepper and red pepper flakes, to taste. Remove from heat and cover with lid to keep warm.
  3. Toast tostada shells in toaster oven until lightly browned (keep a close eye on, these will burn quickly).
  4. Spread refried beans onto shells, then top with the chicken and avocado.


Most Helpful

The only thing that I did different on this recipe was to use corn tortillas instead of tostadas since that is what I had on hand. This made for a very tasty lunch and I will most definitely make this again. Thanks for posting this. Made for Zaar Cookbook Tag.

LARavenscroft January 18, 2011

We LOVED these! Wound up using "spicy refried beans" and a little cheddar cheese. Seriouly, I would like to eat these every single day.....

jennyblender June 14, 2008

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