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Vegan bean tostada topped with lettuce and tomato
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!
Author: Kaitlin - The Garden Grazer
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Dish
Cuisine: Gluten-Free, Mexican, Vegan
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