April 2, 2012

Bean Tostadas

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What is it about tostadas? Is it me or are they just so GOOD. Instead of buying pre-made hard tostada shells, I use corn tortillas and bake them in the oven to crisp up a little. It'll taste like it came straight out of a Mexican restaurant. Ole! ;)

Gluten-free, vegan (with dairy-free cheese)

Ingredients
Corn tortillas
1 can refried beans (I use vegetarian-style)
3/4 tsp. cumin
Shredded cheese
Tomatoes, diced
Romaine lettuce, chopped
Additional toppings of your choice: salsa, guacamole, onion, olives, cilantro

Directions
Preheat oven to 400. Lightly spray tortillas on both sides and place on baking sheet. Bake for 10 minutes.
Meanwhile, heat refried beans and cumin in a pan over low to med-low heat, stirring occasionally.
Layer tortillas with beans, cheese, and onion. At this point, I like to return them to the oven (turned off but still hot from the tortillas) for a few minutes to melt the cheese.
Add the rest of the toppings.

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Have leftover corn tortillas after making this? 
Check out the recipe for Breakfast Tostadas!

3 comments:

  1. This looks really good, although I'm not a fan of refried beans, I could always use black beans though!!! :) I love me some mexican food

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  2. Have you thought about putting daiya cheese on these? They make a jalapeno one that would be great!

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    Replies
    1. I've had daiya a few times but not on these. We've also been playing around with nutritional yeast as a cheese substitute. I didn't know they had Jalapeño Daiya - that would definitely be awesome!! :) Thanks!

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