This vegan tostadas recipe is salty, tangy, crispy, and healthy!
A tostada is basically an open-faced corn taco. The corn tortilla is baked or fried with protein, vegetables, and add-ons like cheese, avocado, and sauces layered on top. This vegan version has homemade refried beans for protein and a mixture of pickled and fresh vegetables for crunch. Vegan sour cream ties it all together.
These tostadas are the ultimate family-friendly dinner. Lay out your options and let the family customize:
- Refried Black Beans
- Crunchy Corn Tortillas
- Vegan Sour Cream
- Quick-Pickled Red Cabbage & Carrots
- Fresh Tomato Salsa
For the Worker-Bee
In addition to being totally customizable, they make really good leftovers! Store each topping in separate containers. A bento box would be perfect! When lunchtime rolls around, finish layering on the goods! (Just remember to pack a napkin). Your coworkers will be so jealous!
In a Time Crunch?
You can find tostada shells in grocery stores, like Aldi. Buy refried beans (without lard) for your vegan protein. Swap the pickled veggies for a bag of crunchy shredded lettuce and cabbage. Trade out homemade salsa for a jar of store-bought salsa. Dinner couldn’t be easier!
The pickled cabbage and carrots take the longest because they have to sit in the refrigerator to get your “pickled” flavor. Add veggies, vinegar, water, and salt to the mason jar, cover, and refrigerate for at least 2 hours.
You could definitely just use a crunchy shredded lettuce & cabbage blend if you don’t have time to pickle, but pickled veggies take your vegan tostadas to the next level!
The best thing about this salsa is the parsley. Combine onion, tomato, parsley, garlic, and jalapeno in a mason jar. Use it right away, or cover and refrigerate until ready to use.
I like making salsa from scratch because there aren’t any preservatives, it tastes super fresh, and it’s lower in sodium. If you opt to use store-bought salsa, I’d recommend finding one that is made from fresh tomatoes and adding your own parsley to it.
Refried beans are another one of those foods that aren’t very healthy store-bought because of the sodium and fat added to them during processing. When we make them at home, we get to use healthy vegan oils (not lard) and minimize added salt. It’s super easy to make refried beans at home!
- Cook the onion and garlic in oil first
- Add the beans. If you drain and rinse the beans under running water, it will remove excess sodium.
- Mash the beans and add water (I used 1 cup, but use as much or as little as you want)
- Optional: Use a stick blender or food processor to make smooth refried beans and stir in a teaspoon of low-sodium taco seasoning
Bake the corn tortillas in a 375℉ oven for 10 minutes. I recommend using a rack or pan with holes in it so that the tortillas get dry heat on both sides. If you just have a regular baking sheet, you might want to flip them over at the 5-minute mark.
If you follow the directions above, you’ll have enough for 6 vegan tostadas. Each tostada will have about 2 tablespoons of black beans, 1 tablespoon of salsa, and ¼ cup of pickled cabbage and carrots.
Load ‘em up and enjoy!
- Pickled Cabbage & Carrots
- ½ cup red wine or apple cider vinegar
- ~½ cup water (enough to cover the cabbage and carrots)
- 1 cup shredded red cabbage
- ¼ cup shredded carrots
- ¼ teaspoon salt
- Tomato Salsa
- 1 medium roma tomato
- ¼ cup minced red onion
- ½ cup red wine or cider vinegar
- ½ cup parsley leaves
- 1 clove garlic
- 1 tablespoon minced jalapeno
- ¼ teaspoon salt
- Refried Beans
- 1 tablespoon avocado oil
- ¼ yellow onion
- 1 clove garlic, minced
- 1 can (15 ounces) black beans or pinto beans
- 1 cup water
- 1 teaspoon low-sodium taco seasoning (optional)
- Tostada Shells
- 6 Corn tortillas
- Cooking Oil Spray
- Sea salt (optional)
- Garnish with lime wedge, parsley, and vegan sour cream (Optional)
- Wash your hands and rinse and chop all produce
- If you’re making the pickled cabbage, start with that first:
- Combine all ingredients in a mason jar with a lid. A tupperware container or small bowl covered with plastic wrap will also work
- Cover and refrigerate for 2 hours
- Once you have the pickled veggies out of the way, the rest can be done in under 20 minutes.
- Make tomato salsa
- Combine all ingredients into a mason jar with a lid
- Cover and refrigerate until ready to use
- Make refried beans
- Heat oil in a small skillet on medium heat
- Add diced onions and minced garlic. Cook until onions are translucent, watching to ensure the garlic doesn’t burn. Turn down the heat if garlic browns too quickly
- Rinse beans off with water using a colander. Add them to the skillet
- Mash beans with a fork
- Add 1 cup water. Continue mashing until beans reach your desired consistency. If you like smooth beans, use a stick blender or food processor
- Use right away or refrigerate until ready to use. Reheat just before serving.
- Make tostada shells
- Preheat oven to 375℉. Spray corn tortillas on both sides with cooking oil
- Optional: sprinkle salt over corn tortillas
- Bake for 10 minutes, until tostadas are golden and crispy
- Serve immediately
- Assemble toppings. Add a lime wedge, parsley, and vegan sour cream for garnish.
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