Vegan Tostada Recipe

Indulge in the vibrant and zesty flavors of this homemade Vegan Tostada Recipe that promises a fiesta for your taste buds. Tostadas are a beloved Mexican dish known for their crispy tortilla base and delightful toppings. With a plant-based twist, this vegan tostada celebrates the deliciousness of Mexican cuisine without the use of any animal products. Packed with fresh vegetables, protein-rich beans, and zesty salsa, this vegan tostada is a perfect option for a quick weeknight dinner or a festive meal to share with friends and family. Prepare to be transported to the streets of Mexico as you savor the satisfying and colorful goodness of this delightful dish.

Servings: Makes 4 tostadas

Ingredients:

For the Tostada Base:

• 4 corn tortillas

For the Refried Beans:

• 1 can (15 oz) cooked black beans or pinto beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons water (if needed)

Toppings:

• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced avocado
• 1/4 cup chopped fresh cilantro
• Lime wedges for garnish

For the Salsa:

• 1 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeds removed and finely chopped (optional for heat)
• 1 tablespoon fresh lime juice
• Salt to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. To make the refried beans, heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
3. Stir in the drained and rinsed beans, ground cumin, and chili powder. Cook the beans for a few minutes until they are heated through and the flavors meld. If the mixture appears dry, add a couple of tablespoons of water to achieve the desired consistency.
4. Mash the beans slightly with a fork or a potato masher to create a rough and chunky texture. Season the refried beans with salt and pepper to taste. Set them aside.
5. To prepare the salsa, combine the diced tomatoes, diced red onion, chopped cilantro, and finely chopped jalapeño (if using) in a bowl. Squeeze fresh lime juice over the mixture and add a pinch of salt. Mix well to combine, and set the salsa aside.
6. Place the corn tortillas directly on the oven rack and bake them for about 5-7 minutes on each side or until they become crispy and lightly browned.
7. Assemble the tostadas by spreading a generous layer of refried beans on each crispy corn tortilla.
8. Top the beans with shredded lettuce, diced tomatoes, diced avocado, and chopped cilantro.
9. Spoon some fresh salsa over the toppings and garnish with lime wedges.
10. Serve the vegan tostadas immediately and enjoy the explosion of flavors in every bite.

Nutrition Facts per Serving (1 tostada, approximate values):

• Calories: 226
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 314mg
• Total Carbohydrate: 33g
• Dietary Fiber: 10g
• Sugars: 4g
• Protein: 9g