Tostada with Chorizo and Avocado Recipe
Mexican · Main course · 20 min total
A crispy tostada topped with savory Mexican chorizo, creamy avocado, and fresh garnishes for a quick and satisfying meal.
10
min prep
min prep
10
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 4 tostada shells
- 8 oz Mexican chorizo, casing removed
- 1 ripe avocado, sliced
- 1 cup refried beans, warmed
- 1/2 cup crumbled queso fresco
- 1/4 cup crema or sour cream
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Salt to taste
Instructions
- Cook the chorizo in a skillet over medium-high heat, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat.
- Spread a layer of warm refried beans onto each tostada shell.
- Top with cooked chorizo, avocado slices, and crumbled queso fresco.
- Drizzle with crema and sprinkle with cilantro. Serve with lime wedges and salt to taste.
Tips
- Store leftover chorizo in an airtight container in the refrigerator for up to 3 days.
- Assemble tostadas just before serving to keep them crispy.
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