Easy Mexican Tostaguac Recipe
This Mexican Tostaguac is layered with creamy guacamole, black beans, fresh salsa, and cheese. Seriously SO good, and come together quickly for any weekday lunch or dinner!
What Is A Mexican Tostaguac?
The tostaguac consists of a crispy tostada topped with guacamole, black beans, fresh salsa, lettuce, cheese, and cream. It’s served mostly as an appetizer or snack along with cold drinks.
The name is a combination of the words tostada + guacamole and something you’ll find more in the USA because in Mexico is just known as tostada de guacamole.
It is a simple dish that is very flavorful and nutritious, not to mention is also colorful…look at those bright, and appetizing fresh colors!
Why You Should Make This Recipe
- It is quick. It will only take a few minutes to make, as you only need to chop and combine some ingredients, then pile them on a tostada, no stove involved!
- It is healthy. Fresh and well-balanced ingredients like chunky guacamole, fresh vegetables, corn tortillas, and black beans.
- It’s perfect for dinner too. It’s filling but not too heavy on the stomach so you can enjoy it for dinner or late snack.
- Is versatile. You can use other ingredients to make these tostadas de aguacate, think of more vegetables like sauteed mushrooms, or for meat lovers, shredded beef is also a good addition.
This tostaguac recipe is made with healthy ingredients that support good nutrition and offer great benefits! Such as:
- Avocados. Offer potassium, monounsaturated fats, fiber, vitamin C, E, and B6, magnesium, and folate.
- Tomatoes. Are rich in antioxidants, vitamins C and K, potassium, and folate.
- Beans. Also rich in antioxidants and they offer protein, folate, and fiber.
- Tostadas. Made of nixtamalized corn tortillas which are a good source of magnesium, fiber, calcium, and carbs.
Related article: Nutritional Benefits of Nixtamalization – By thenourishinggourmet.com
How To Make It
For making tostada de guacamole we suggest starting with the preparation of your homemade salsa (if you want some), otherwise use store-bought. Here are a few recipes you might want to try:
Next, make the fresh salsa (pico de gallo). Dice the tomatoes and onions, chop the fresh jalapeno peppers, and cilantro, then combine everything in a bowl with lime juice and salt to taste.
Now make the guacamole spread. Cut the avocado in half and remove the pit, add the pulp to a bowl and roughly mash it with a fork.
Add 1/2 cup of diced onion, chopped jalapeno or serrano peppers, mashed garlic, lime juice, and salt. Mix well to combine and set aside.
Assemble your tostaguac by first placing a tostada on a plate and spreading some mashed avocado all over.
Next, spoon some black beans on top and add also shredded lettuce.
Now, top with fresh salsa and drizzle with Mexican crema. You can also use sour cream or even yogurt!
Last, add queso fresco or any other type of cheese you want to use, and serve with your favorite drink.
It will seem like there is a lot to do, but is just chopping, mixing, and placing everything in containers so you can assemble the tostada quickly and easily.
Useful Notes And Tips
- Tostada shells are available at many Mexican and Latin markets or on Amazon. If you can’t find them, you can also make them at home (read below).
- If you want some extra flavor, you should cook your own beans, check out our recipe for Mexican black beans.
- For more textures, add chunks of avocado instead of mashed.
- Make sure to have extra napkins when you eat your tostadas, as they can be a little bit messy to eat!
- For a fun meal with your family or friends, place all ingredients at the table and let everyone assemble their own tostada de guacamole.
How To Make Corn Tostadas
Can’t find store-bought tostada shells where you live? No worries, you can make them from scratch in some simple steps! Here’s how:
- Heat some vegetable oil in a frying pan over medium heat.
- Add a tortilla and fry on one side for about 20 seconds.
- Flip the tortilla and fry for another 20-30 seconds.
- Keep frying the tortilla on both sides until golden and crispy.
- Place the tortilla on a plate lined with kitchen paper towels to absorb excess oil.
- Repeat with all tortillas.
How To Serve
- Serve those crispy Mexican tostadas de guacamole pairing with your favorite drink, our favorites are tamarindo fresca or this tropical agua de mango.
- Add a side of Mexican rice for a hearty meal or try this Mexican spaghetti verde.
- Finish your meal with an easy Mexican dessert such as Watermelon paletas, or this refreshing Lime Carlota.
Crispy tostadas de guacamole are easily customizable, which makes them perfect to recycle other foods and leftovers, here are our suggestions:
- Greens: Add your favorite cabbage salad, a bunch of spinach, or diced cucumber.
- Onions: Try our recipe for pickled red onions to spice up this recipe.
- Mushrooms: Add sautéed mushrooms for a hearty and richer meal, we love this Mexican mushrooms recipe.
- Beans: You can use other types of beans or even spread some creamy refried beans before topping with guac.
- Meat: Add shredded rotisserie chicken leftovers, shredded beef, or turkey.
- Cheese: Use any type of cheese you have on hand, Feta, Mozzarella, and Cheddar are also good options.
How To Store
This Mexican appetizer is perfect for potlucks and parties, and also makes an amazing prep meal for those busy days. Here are our recommendations for storing your ingredients:
- Make sure to place them in different airtight containers.
- Homemade tostadas last for up to a week on your countertop, just wrap them tightly with cling film and transfer them to an airtight container.
- Lettuce and fresh salsa last for up to 4 days in the fridge. Make sure the lettuce is nicely dried before storing, as any moisture will spoil it quicker.
- Beans can be frozen for up to 3 months or refrigerated for up to 5 days.
- You can freeze guacamole for up to 3 months, nicely packed in a glass container, but I strongly recommend only making the amount you intend to eat, as fresh guacamole tastes a lot better.
Tostaguac (avocado tostadas)
- knife & cutting board
- 2 medium bowls
- mixing & serving spoons
- 10 corn tostada shells (read note 1)
- 1 ½ cup cooked black beans
- lettuce (chopped)
- queso fresco (or your favorite cheese)
- Mexican crema (or sour cream)
- hot salsa (read note 2)
For guac spread
- 3 large ripe avocados (or 4 small pieces)
- ½ cup white onion (diced)
- 1 lime (juice)
- 1 garlic clove (mashed)
- salt (to taste)
For fresh salsa
- 2 medium tomatoes (diced)
- 1 small onion (diced)
- 1 small bunch cilantro (chopped)
- 1 jalapeño pepper (chopped)
- ½ lime (juice)
- salt (to taste)
Make the fresh salsa.
- Add tomatoes, onions, jalapeno peppers, and cilantro to a medium bowl.
- Add lime juice and season with salt.
- Mix, adjust salt to taste and set aside.
Make the guacamole spread.
- Add avocado pulp to a bowl and mash it with a fork or a potato masher.
- Add diced onion, garlic, lime juice, and salt.
- Mix nicely to combine, adjust salt to taste, and set aside.
- Spread a spoonful of guacamole on a tostada.
- Add some black beans, lettuce, and fresh salsa on top.
- Sprinkle queso fresco and drizzle with Mexican crema.
- Serve with your favorite salsa (read notes).
- If you can’t find store-bought tostada shells where you live, make your own at home. Read the post section “how to make corn tostadas” for instructions.
- You can use homemade salsa or store-bought, take a look at our favorites recipes that go perfectly with tostaguac:
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Frequently Asked Questions
What is the difference between a tostada and a Tostaguac?
A tostada refers to a toasted tortilla that is used as a base for other recipes, such as chicken or shrimp tostada. A Tostaguac is a crispy tostada topped with guacamole and other ingredients.
How do you eat a tostaguac?
Tostadas can be a real challenge to eat without breaking them, so as a first rule, refrain from attacking the tostada with a BIG bite. Do small bites and follow a side-to-side eating pattern.
Why is called tostada?
The name tostada comes from the verb tostar (toast, in English). Tostadas can be toasted by frying them or toasting them in the oven.
Can I make it vegan?
Yes! Leave out queso fresco and cream or substitute for tofu and cashew cream.
Since I made one of your soups and my family loved it, I am gonna try this tostaguac recipe and see if they’ll like it too. My vegetarian daughter loves avocados and she’s always looking for ideas to cook with them, this recipe seems perfect for her.
I know where to find tostadas and I have all other ingredients in my fridge already.