These speedy (15-minute!) Vegan Bean Tostadas are a satisfying weeknight meal. Quick & easy assembly then pile on your favorite toppings!
Servings: 5 tostadas
- 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)
Other toppings of choice:
- Shredded dairy-free cheese, salsa, guacamole, olives, cilantro
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!
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.
Calories: 127kcal | Carbohydrates: 24g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Potassium: 154mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2059IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 1mg