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
Units
Scale
For the tostadas
- 4 small tortillas (I love Siete almond flour tortillas)
- 2 tablespoons avocado oil (1/2 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
