These vegan tostadas are made with creamy refried black beans and avocado tomato salsa piled onto crispy shells! They’re so delicious and take about twenty minutes to make.
These vegan tostadas are one of my go-to easy weeknight dinners. I make them often, and they’re so ridiculously simple that it didn’t occur to me until recently that perhaps I should share the recipe with you all. Kind of a no-brainer now that I think about it though — they’re delicious and I’m certainly not the only one who loves an easy weeknight dinner!
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Ingredients You’ll Need
- Corn tortillas. No substitutions here! The recipe won’t work with flour tortillas — only corn.
- Vegetable oil. You’ll be using this to lightly coat the tortillas so they get crispy. You can use just about any neutral high-heat oil, such as corn, canola, or avocado oil.
- Salt.
- Avocado. Choose a nice ripe avocado that has just a bit of give when you press on the flesh with a finger.
- Tomato.
- Red onion.
- Fresh cilantro.
- Lime juice. Use freshly squeezed juice (not bottled!) to give your salsa the best flavor.
- Ground cumin.
- Refried black beans. You have some options here! You can go easy on yourself and use store-bought beans, as long as they’re vegan. Vegan refried beans are readily available at most stores. Or you can make your own using my refried black beans recipe, which is also pretty darn easy, but maybe not quite as easy as cracking open a can.
- Shredded cabbage. You can use red or green cabbage — cook’s choice!
- Additional toppings. You can serve your vegan tostadas as they are, or jazz them up with toppings like vegan sour cream, cashew cream, shredded vegan cheese, vegan queso, or hot sauce.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by making your tostada shells. Lightly brush or spray your corn tortillas with oil, then arrange them on a parchment paper-lined baking sheet and give them a little sprinkle with salt. Bake them for just a few minutes, until they’re browned and crispy.
To make the salsa, simply stir together diced avocado, tomato, red onion, chopped cilantro, lime juice, ground cumin and salt.
Heat up the refried beans, either in a pot on the stove, or by briefly microwaving them in a microwave-safe bowl.
To assemble your tostadas, slather each shell with a layer of refried beans, then top them with shredded cabbage and avocado tomato salsa, along with any other toppings you like! I’ve added a thin layer of vegan sour cream in the tostadas shown in the photos.
Leftovers & Storage
If possible, only assemble as many tostadas as you’ll eat. Once made, they’ll get soggy pretty quick in the fridge!
The shells will keep in an airtight container at room temperature for about three days. The salsa, cabbage, and refried beans will each keep in an individual airtight container in the refrigerator for about three days. The avocado may turn brown, but it will still be perfectly edible. To prevent browning, choose an avocado that’s very fresh and not at all mushy.
More Vegan Mexican Recipes
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Easy Vegan Tostadas
These vegan tostadas are made with creamy refried black beans and avocado tomato salsa piled onto crispy shells! They’re so delicious and take about twenty minutes to make.
Ingredients
For the Shells
- 8 corn tortillas
- 2 tablespoons vegetable oil, or as needed
- Salt, to taste
For the Avocado Tomato Salsa
- 1 ripe avocado, pitted, peeled, and diced
- 1 cup diced fresh tomato
- ¼ cup diced red onion
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- ¼ teaspoon salt, plus more to taste
For Assembling the Tostadas
- 2 cups vegan refried black beans (homemade or store-bought, Note 1)
- ½ cup shredded cabbage
- Additional toppings of choice, such as vegan sour cream, shredded vegan cheese, or hot sauce (optional)
Instructions
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Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
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To make the shells, lightly brush or spray both sides of the tortillas with olive oil, then arrange them on the baking sheets, Give them a light sprinkle with salt.
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Bake the tortillas until they’re lightly browned and crispy, about 8 to 10 minutes.
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While the tortillas bake, stir the salsa ingredients together in a medium bowl.
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Warm up the refried beans in a small pot on the stove over medium heat, or by placing them in a microwave-safe bowl and zapping them for 45 seconds at time, stirring in between.
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Spread a thin layer of beans over each of the shells, then top the beans with shredded cabbage and avocado tomato salsa, along with any other toppings you choose to include.
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Serve immediately.
Notes
- One 16-ounce can of store-bought beans will give you the two cups needed to make this recipe. If you follow my homemade recipe you’ll have a bit leftover.
Nutrition
Serving: 2tostadas | Calories: 350kcal | Carbohydrates: 44g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 925mg | Potassium: 477mg | Fiber: 13g | Sugar: 6g | Vitamin A: 567IU | Vitamin C: 17mg | Calcium: 101mg | Iron: 2mg
