These easy vegan tostadas layer creamy refried beans and an endless choice of flavorful toppings such as pico de gallo, vegan sour cream and fresh veggies on a crispy tortilla base. Add it to the weeknight dinner rotation for Taco Tuesday!
You can pretty much always count me in for Mexican food, and that's also true when I'm developing recipes! These crispy tostadas were quickly deemed a family favorite because of how customizable they are - everyone (kids included!) loves building their own by choosing which delicious toppings to enjoy over homemade tostada shells.
A tostada is basically one big, salty, crunchy tortilla chip that you can pile your favorite toppings on. What's not to love?! I use homemade refried beans as a base packed with plant-based protein and a whole array of toppings for dinnertime success.
Why You'll Love these Crispy Bean Tostadas
- Quick and easy - especially if preparing the refried beans in advance!
- Bursting with flavor
- Perfect combo of creamy and crunchy textures
- Nutritious and healthy meal
- Vegan with gluten-free option
Gluten-Free Tostada Shells
I use almond flour tortillas to keep this easy dinner gluten-free (I love the ones from Siete). My whole family enjoys them and they bake into perfect tostada shells. They only need a couple minutes in the oven with some oil and salt to bake into golden brown, crispy tortillas that are perfect for layering with your favorite toppings.
Flour tortillas work just the same in this recipe if you don't need a gluten-free version.
Vegan Tostada Ingredients/Toppings
Tostadas are all about the toppings! Keep the ingredient list simple with just a few or lay out a bunch. I love having as many options on the table as possible so everyone can truly customize their own tostada!
My go-to options:
- Refried beans - this delicious blend of pinto beans, red onion, fresh cilantro, lime juice and various spices is delicious on its own and you could stop right here!
- Vegan sour cream - always a hit, especially with kids. I keep a batch of this in my fridge because I use it on so many dishes!
- Vegan coleslaw - adds some crunch and extra flavor that I'm really into.
- Pico de gallo - always! Make extra so you can have chips and dip as an appetizer!
- Caramelized onions - cooked in olive oil and salt, I definitely recommend this if you have the time.
- Fresh vegetables: ripe avocados, romaine lettuce, cilantro, limes, and green onions.
- Jalapeño chimichurri sauce - use as a finishing drizzle! You can make a milder version of this sauce for kids or leave it off completely if they're not into spice.
- Cilantro lime sauce - takes just 5 minutes to make and adds a wonderful creaminess.
Other options:
- Black beans - cook and mash black beans on the stovetop to use as a base for black bean tostadas.
- Fajita veggies - sauté vegetables with homemade fajita seasoning.
- Vegan cheese - top with store-bought or use homemade queso.
How to Make Vegan Tostadas
- Bake the tostadas: Preheat oven to 325 degrees Fahrenheit. Place the tortillas in a single layer on a bare baking sheet. The tortillas should not be touching. Brush both sides of each tortilla with avocado oil (you can use avocado oil spray). Sprinkle generously with fine salt. Bake on the middle rack for 8-10 minutes, or until golden brown and crispy. Flip halfway through for even browning.
- Prepare desired toppings. Having them prepared in advance makes for easy assembly. Place toppings out and allow individuals to assemble to their liking. I usually start by spreading the hot refried beans and then topping with a generous helping of vegan sour cream and pico de gallo. I then love to drizzle the jalapeño chimichurri sauce or cilantro lime sauce overtop for a kick and garnish with caramelized onions and cilantro leaves. Have fun with this and find combinations that you enjoy.
- Serve soon after assembling.
How to Store Vegan Tostadas
Store leftover tostadas at room temperature in an airtight container after fully cooled. They should remain crispy for up to 5 days.
Any leftover toppings should be stored separately in their own containers as well. If a tostada is stored with toppings, it'll definitely get soggy!
These veggie tostadas are free of dairy, egg, meat, soy, gluten, and refined sugar. They're totally allergy-friendly and absolutely delicious! If you make them, I hope you'll drop a review below and tag me on Instagram so I can see your yummy creations!
More Vegan Southwestern Favorites
Easy Vegan Tostadas with Refried Beans
- Total Time: 15 minutes
- Yield: 4
- Diet: Vegan
Description
These easy vegan tostadas layer creamy refried beans and an endless choice of flavorful toppings such as pico de gallo, vegan sour cream and fresh veggies on a crispy tortilla base. Add it to the weeknight dinner rotation for Taco Tuesday!
Ingredients
For the tostadas
- 4 small tortillas (I love Siete almond flour tortillas)
- 2 tablespoons avocado oil (½ tablespoon per tortilla)
- fine salt to taste
Topping Ideas/Options:
- refried beans (served hot)
- vegan sour cream (served cold)
- vegan coleslaw (served cold)
- pico de gallo (served cold)
- caramelized onions
- jalapeno chimichurri sauce or cilantro lime sauce (drizzled overtop)
Garnish Options:
- chopped romaine lettuce
- 1 avocado, diced or guacamole
- 1 cup fresh cilantro, large stems removed and leaves chopped
- 1 large juicy lime, juiced and zested
- 2 green onions, diced
Instructions
- Bake the tostadas: Preheat oven to 325 degrees Fahrenheit. Place the tortillas in a single layer on a bare baking sheet. The tortillas should not be touching. Brush both sides of each tortilla with avocado oil (you can use avocado oil spray). Sprinkle generously with fine salt. Bake on the middle rack for 8-10 minutes, or until golden brown and crispy. Flip halfway through for even browning.
- Prepare desired toppings. Having them prepared in advance makes for easy assembly. Place toppings out and allow individuals to assemble to their liking. I usually start by spreading the hot refried beans and then topping with a generous helping of vegan sour cream and pico de gallo. I then love to drizzle the jalapeño chimichurri sauce or cilantro lime sauce overtop for a kick and garnish with caramelized onions and cilantro leaves. Have fun with this and find combinations that you enjoy. See notes for more ideas!
- Serve soon after assembling.
Equipment
Buy Now → Notes
More tostada topping ideas:
Store leftover tostadas separate from toppings.
- Prep Time: 5
- Cook Time: 10
- Category: Entree
- Method: Oven
- Cuisine: Mexican
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