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!
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 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.
More Vegan Mexican Recipes
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