These fantastic vegan tostadas are a family favorite. They are easy to make and full of flavor, plus a healthy meal and an excellent option for a meatless Monday or any night of the week.
I would be lying if I told you we didn’t eat these EVERY Friday night.
We look forward to these vegan tostadas like you wouldn’t believe.
One Friday, we were going car shopping, and I knew we would be home late, so I made soup for dinner instead of these tostadas, and boy did I hear about it.
When you try them, you will see why.
What is a tostada?
Tostadas are toasted or crispy corn tortillas, usually fried.
Tostadas are very similar to hard tacos but flat.
I think tostadas are easier to eat because they don’t break as you’re eating them.
Hard tacos seem to always fall apart for me. Perhaps I am the problem?
These vegan tostadas are gluten-free and oil-free by nature.
If you microwave your corn tortillas, you can keep these oil-free.
This is a perfect easy dinner if you follow the Mcdougall Diet and want a tasty oil-free Mexican food recipe.
But these are also tasty enough to feed to your whole family and friends, and everyone will love them!
How do you get crispy tortillas for a tostada?
You have a couple of options here. The easiest one is to buy them already cooked.
I have always spotted them at all the grocery stores that I frequent.
Another option is to fry them in oil; I never do this option as I try to eat primarily oil-free.
You can bake them, or my preferred choice is to cook them in the microwave.
I will say doing the microwave thing is a bit time-consuming. But they are SO tasty.
They also have a baked version at some stores, but my usual stores only have the pre-made fried version.
Can I use homemade refried beans?
You sure can. You can use canned for an easy dinner or make your own.
If you buy them, make sure they are vegetarian refried beans.
Can I make these burritos instead of using tostada shells?
Yes, if you would rather use flour tortillas, this mixture tastes super tasty in one.
This is a great option to bring this mixture camping, and for easy transport, we do burritos instead of tostadas.
I love that this recipe can be enjoyed in different ways.
You can also turn these into vegan tacos if you prefer.
Can I use different beans?
Yes, you can use whatever your favorite is. We have used a mix of black beans, pinto beans, and kidney beans.
What ingredients do you need for these vegan tostadas?
Check out the recipe card at the bottom of this post for the full recipe.
- taco seasoning
- black beans (or favorite beans)
- Corn tortillas
- refried beans
- ripe avocados /guacamole ( Salt, garlic powder, onion powder)
How do you make this vegan tostada recipe?
Start by cooking your quinoa.
Take a small pan with a lid and add your quinoa and 2 cups water; stir.
Let this come to a boil, turn it to low heat, place the lid, and cook for 12- 15 minutes.
Once done, stir, remove from heat, and let sit.
Preheat your oven to 425 degrees.
Get a cookie sheet or baking sheet and place a Silpat on it or parchment paper.
Dump your quinoa either in a bowl or just on the cookie sheet (to reduce dishes). Pour the salsa, taco seasoning, rinsed black beans, and corn, and stir until all combined.
Bake this for 30 minutes, then stir and bake for another 15 minutes.
While this is baking, make your tostadas in the microwave.
If you want to buy pre-fried tostadas, then skip the next step.
<Place tortillas two at a time in the microwave and cook for 1 minute, flip and cook for another minute.
*This can vary by tortilla brand; some will take an additional 30 seconds.
Do this until the desired amount of tortillas are cooked. >
Take your refried beans into a small bowl and either heat them or add your favorite mix-ins like; salsa or whatever your heart desires.
Make your quick guacamole <– This is my favorite simple recipe.
Start layering your tostadas.
Take a cooked tortilla, add a thin layer of refried beans and some guacamole, then add your quinoa black bean mixture.
Top with whatever delicious toppings you would like; olives, vegan cheese, cashew cheese, salsa, cilantro, pico de Gallo, green chiles, bell peppers, green onion, cherry tomatoes, hot sauce, etc.
How do you serve this vegan tostadas recipe?
These can be served warm or cold as a main dish or with sides like; Mexican rice, chips, and guacamole, whatever side dishes you like.
How do you store leftovers?
Leftovers are best stored separately in their own airtight container.
The tostadas can be covered in plastic wrap or a container and left on the counter, the rest can go in the fridge for up to 5 days.
I would make the guacamole fresh and not save it; it gets all brown and weird.
Can you freeze the tostada filling?
Yes, the quinoa bean mixture freezers great. To defrost, let it come to room temperature and then bake in the oven again or reheat in a skillet.
Spray the skillet with a little cooking spray, then place your filling and cook until heated through, and it gets a little crispy.
Then prepare like you did when it was fresh.
Want some more vegan Mexican Recipes?
- 1 cup quinoa
- 2 cups of water
- 2-3 TB taco seasoning
- 1 cup of salsa
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- Corn tortillas
- 1 can refried beans
- 1 avocado ( Salt, garlic powder, onion powder)
- Optional toppings; olives, vegan cheese, cashew cheese, salsa, cilantro, etc.
- Start by cooking your quinoa. Take a small pan with a lid and add your quinoa and 2 cups of water; stir. Let this come to a boil, then turn it to low heat, place the lid on it and cook for 12- 15 minutes. Once done, stir, remove from heat, and let sit.
- Preheat your oven to 425 degrees. Get a cookie sheet and place a Silpat on it.
- Dump your quinoa either in a bowl or just on the cookie sheet (to reduce dishes), pour the salsa, taco seasoning, rinsed black beans, and corn, and stir until combined. Bake this for 30 minutes, then stir and bake for another 15 minutes.
- While this is baking, make your tostadas in the microwave. Place two in the microwave and cook for 1 minute; flip and cook for another minute. *This can vary by tortilla brand; some will take an additional 30 seconds. Do this until the desired amount of tortillas is cooked.
- Take your refried beans and either heat them or add salsa or whatever your heart desires.
- Make your guacamole
- Start layering your tostadas. Take a cooked tortilla, add a thin layer of refried beans and some guacamole, and add your quinoa mix.
- Top with whatever else you would like; olives, vegan cheese, cashew cheese, salsa, cilantro, etc.
See blog post for recipe Q&A
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 360Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1881mgCarbohydrates: 56gFiber: 17gSugar: 7gProtein: 15g
The calories are computer generated and may not be 100% accurate.
If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.