Chicken tostadas with refried beans, guacamole and tomato salsa

Make a Mexican wave with Rachel Allens zingy chicken tostadas
By Rachel Allen
Chicken tostadas with refried beans, guacamole and tomato salsa
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 2-3 tbsp olive oil
  • 600 g skinless, boneless chicken breasts
  • 110 ml mayonnaise
  • 1/2 lime, juice only
  • salt and freshly ground black pepper

For the refried beans

  • 50 g butter
  • 1 large red onion, finely chopped
  • 4 cloves garlic, very finely chopped
  • 1 x 400 g can kidney beans, drained
  • 75 ml chicken or vegetable stock

For the tomato salsa

  • 450 g ripe tomatoes, roughly chopped
  • 1 spring onion, finely chopped
  • 1 cloves garlic, crushed
  • 1-2 red or green chillies, seeds removed and finely chopped
  • 1 tbsp roughly chopped coriander
  • 1/2 lime, juice only
  • 1 pinches caster sugar

For the guacamole

  • 2 avocados
  • 1/2 lime, juice only
  • 1 tbsp chopped coriander

For the tostadas

  • sunflower oil, for deep-frying
  • 12 x 18-20 cm flour or corn tortillas

To serve

  • Finely shredded crisp lettuce
  • Soured cream or crème fraîche
  • Grated cheddar cheese
  • Chopped coriander leaves
  • wedges of limes


1. Pour 12 tablespoons of the olive oil into a frying pan on a low heat, add the chicken breasts and gently fry for about 10 minutes on each side or until cooked through and golden. Remove from the pan and allow to cool a little on a chopping board. Use a rolling pin to flatten the chicken breasts.

2. Shred the chicken into small pieces, allow to cool completely and then place in a bowl. Add the mayonnaise, remaining olive oil and lime juice, season with and salt and pepper and mix well together, mashing a little as you go, to give a paste-like texture.

3. For the quick refried beans Melt the butter in a saucepan on a low heat, add the onion and garlic, cover with a lid and gently fry for 68 minutes or until soft and slightly golden.

4. Add the kidney beans and cook in the pan, uncovered, for 3 minutes until heated through. Using a potato masher or fork, mash the bean mixture, keeping it chunky and not too smooth. Add the stock and continue to cook gently for 45minutes, uncovered, until it is quite thick. Season to taste with salt and pepper and set aside.

5. For the tomato salsa Mix together all the ingredients and seasoning with salt and pepper. Chill until needed.

6. For the guacamole Mash the avocado flesh with a fork in a small bowl, so that it stays fairly chunky. Mix in the lime juice and coriander and season to taste with salt and pepper. Chill until needed.

7. For the tostadas Heat a deep-fat fryer filled with sunflower oil to 180C. Alternatively, pour the oil into a large saucepan to a depth of 2cm and bring to the same temperature on the hob. Deep-fry the tortillas for 12 minutes, one at a time until crisp and golden. Drain well on kitchen paper.

8. Serve everything on little plates or in bowls for people to share and make up themselves. To assemble: spread a little refried bean mix on a crisp tostada, scatter lettuce on top, add some of the shredded chicken mix, guacamole and tomato salsa and top with some soured cream or crème fraîche, a sprinkling of cheddar, chopped coriander and finally a squeeze of lime juice.

Apdapted from Rachel Allen Home Cooking (Collins)

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