Vegan Tostadas
This is a super quick and easy vegan tostadas recipe that’s full of flavor, color and a variety of nutrients. It’s one of my favorite lunch recipes because I can throw it together in a few minutes and there’s virtually no cleanup.
Most tostada recipes call for the tortillas to be deep fried in oil, but we all know how unhealthy that is for us. Baking them not only removes the calories and fat from the oil, it makes cleanup a breeze since you won’t have oil splatters everywhere.
This recipe makes two vegan tostadas, but the serving size is only one tostada. You can eat both, but realize that’s over 500 calories. You can reduce the calories and fat even more by skipping the cheese and avocados. Removing the cheese also makes this recipe oil free if that’s important to you.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 2 servings | 5 minutes |
| Cook Time |
| 5 minutes |
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This vegan tostadas recipe is quick, easy and delicious. Baking the tostadas makes them healthier and saves time. Enjoy with some chips and salsa.
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- 2 oz corn tortillas 6-inch (2 tortillas)
- 1/2 cup refried black beans
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 1/2 tsp cilantro leaves dried
- 1/4 cup Daiya shredded cheese Mozzarella or Cheddar
- 1/2 cup avocado diced (1/2 avocado)
- 1/2 cup cherry tomatoes halved
- 1/4 cup salsa
- Preheat the oven to 400 degrees.
- In a medium bowl, mix the beans, salt, black pepper, cumin and cilantro.
- Smear half of the bean mixture on each tortilla.
- Sprinkle half of the cheese on each tortilla.
- Place on an ungreased baking sheet and bake for 5 to 10 minutes or until the cheese is melted and the tortillas are crispy. Remove from the oven.
- Put half of the avocado, tomatoes and salsa on each tortilla. Serve immediately.
Serving size is 1 tostada.
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