Name: Bean Tostadas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 5 corn tortillas; 15 oz. can refried beans (vegan); 2 tsp. taco seasoning; 2/3 cup grape tomatoes (diced); 2 cups romaine lettuce (chopped); 1/4 cup red onion (finely diced); Vegan cheese shreds, salsa, avocado/guacamole, olives, cilantro, etc.

These speedy (15-minute!) Vegan Bean Tostadas are a satisfying weeknight meal. Quick & easy assembly then pile on your favorite toppings!

Vegan bean tostada with lettuce, tomato, and onion

Have 15 minutes? Let’s make some quick and easy bean tostadas! There’s something I’ve always loved about tostadas ever since I was a kid. The crunchy shell spread with creamy beans and then topped with crisp, fresh veggies – delicious!

And turns out they’re super simple to make which is a huge plus.

Bean tostada with salsa, lettuce, and tomato

How to Make Bean Tostadas

You can either buy pre-made hard tostada shells, or try my quick & easy method of making your own. I simply use fresh corn tortillas and crisp them up under the broiler for a couple minutes. (Just be sure to watch them closely so they don’t burn.)

It’s a versatile meal you can change up with your own favorite toppings or sauces. Hope you enjoy this easy weeknight meal as much as we do!

Vegan tostada with refried beans, tomato, lettuce, and onion

Vegan bean tostada topped with lettuce and tomato

Print Recipe Pin Recipe Leave a Review

5 from 3 votes

Bean Tostadas

These speedy (15-minute!) Vegan Bean Tostadas are a satisfying weeknight meal. Quick & easy assembly then pile on your favorite toppings!

AuthorKaitlin – The Garden Grazer

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

CategoryMain Dish

CuisineGluten-Free, Mexican-inspired, Vegan

Servings5 tostadas

Ingredients

US Customary – Metric

5 corn tortillas
15 oz. can refried beans (vegan)
2 tsp. taco seasoning
2/3 cup grape tomatoes (diced)
2 cups romaine lettuce (chopped)
1/4 cup red onion (finely diced)

Toppings of choice:

Vegan cheese shreds, salsa, avocado/guacamole, olives, cilantro, etc.

Instructions

In a small pan over low to med-low heat, add refried beans and cumin. Heat for about 5 minutes, or until warm, stirring occasionally.
Meanwhile, turn oven on broil. Once hot, place corn tortillas single file on a baking sheet. Broil for 2 minutes. Flip, then broil for one more minute until edges are slightly golden. *Watch them carefully so they don’t burn!* (I have my rack about 10 inches under the broiler – adjust times if yours is closer.)
Prepare your toppings: chop tomatoes, lettuce, and finely dice red onion.
Build your tostadas: take a crisp tortilla and spread out a thin layer of beans. Add any desired toppings and enjoy!

Notes

Recipe yields about 5 tostadas (can be more/less depending on how thick you spread the bean layer.)

I like to season the beans with a homemade taco seasoning, but if you don’t have any available, you can leave out the seasoning entirely, or mix in 1 tsp. cumin (or smoked paprika, etc.)

Black beans are also a great addition! Simply mix them into the refried bean mixture as you’re heating it up.

Nutrition Per Serving (Estimate)

Calories: 127 kcalCarbohydrates: 24 gProtein: 6 gFat: 1 gSaturated Fat: 1 gPotassium: 154 mgFiber: 6 gSugar: 4 gVitamin A: 2059 IUVitamin C: 5 mgCalcium: 55 mgIron: 1 mg

Did you make this recipe?Please leave a star rating or comment below.

Enjoying these easy Bean Tostadas? Also check out:

Come join The Garden Grazer on Instagram and then share a photo if you make these! I love seeing your beautiful recreations. (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Comments

Bridget Hedger

April 5, 2012 at 12:03 am

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

Anonymous

November 25, 2013 at 12:40 am

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

- Kaitlin | The Garden Grazer
  
  November 25, 2013 at 3:50 am
  
  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 be tasty! 🙂 Thanks!
  
Anonymous

May 2, 2014 at 4:43 pm

What do you spray the tortillas with before you put them in the oven?

- Kaitlin | The Garden Grazer
  
  May 6, 2014 at 1:15 pm
  
  Hi! You can use an olive oil sprayer or whatever non-stick cooking spray you have (Pam, etc.) Sorry that was unclear! 🙂
  
LEENA7

May 5, 2014 at 12:41 am

Also good if you put a little salsa on the beans….my kids love sour cream too

- Kaitlin | The Garden Grazer
  
  May 6, 2014 at 1:13 pm
  
  Great tip! Salsa can certainly give the beans a little extra oomph of flavor 🙂 Trader Joe’s also sells “salsa style” refried beans that are delicious!
  
Anonymous

July 9, 2014 at 11:47 pm

looks and sounds delicious thx (Kaitlin M)

- Kaitlin | The Garden Grazer
  
  July 10, 2014 at 1:12 pm
  
  Thanks! 🙂
  
Karen Aidi

January 2, 2017 at 2:54 am

I just made these tostadas tonight with Amy’s refried beans and daiya pepper jack cheese with shredded red cabbage, salsa, guacamole, chopped red onion, chopped red leaf lettuce and they were delicious! I didn’t miss the meat at all. Thank you for sharing quick and easy recipes!

- Kaitlin | The Garden Grazer
  
  January 3, 2017 at 5:41 pm
  
  Hi again Karen! 🙂 So glad these worked out for you! Amy’s products are tasty, and I love all your fresh toppings! Have a wonderful week!
  
- Karen Aidi
  
  January 4, 2017 at 9:19 am
  
  Thank you! And, I do appreciate your blog so much as it is inspiring me to stay on a plant-based diet! Happy and healthy new year to you!