- Prep-time: / Ready In:
- Makes 4 tostadas
- Serving size: 1 tostada
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Get out a knife and fork to enjoy these loaded Southwest-inspired vegan tostadas. They’re as quick and easy as they are crunchy and delicious.
Ingredients
- 4 6-inch corn tortillas
- 1 15-oz. can no-salt-added pinto beans, rinsed and drained
- ¼ cup refrigerated fresh salsa
- ½ teaspoon ground cumin
- ½ teaspoon ground chipotle chile pepper or chili powder
- Sea salt and freshly ground black pepper, to taste
- ½ of a medium avocado, seeded and peeled
- 3 tablespoons unsweetened plant milk, such as almond, soy, cashew, or rice
- 1 cup shredded romaine lettuce
- 1 cup chopped tomato
- ½ cup sliced scallions
- 1 lime, cut into 4 wedges
Instructions
- Preheat oven to 400°F. Place tortillas directly on middle oven rack. Bake 5 minutes or until lightly browned and crisp.
- In a small bowl mash beans with a fork. Stir in salsa, cumin, and ground chipotle pepper. Season with salt and black pepper. In another small bowl mash avocado. Whisk in milk until smooth.
- Spread tortillas with bean mixture. Top with lettuce, cabbage, tomato, and scallions; drizzle with avocado mixture. Serve with lime wedges.
Nutritional Information:
Per serving (1 tostada): 264 calories, 45 g carbohydrates, 12 g protein, 5.4 g total fat, 0.8 g saturated fat, 0 g cholesterol, 173 mg sodium, 14 g fiber, 3 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (8)
(5 from 3 votes)someone mentioned that they used chickpeas. Was that instead of pinto?
I tried these today and they were absolutely amazing. I used chickpeas and a medium salsa for a zing of heat. These are my new favourite thing.
Excellent meal! I added more cumin and chili powder than called for, but other than that, followed recipe. Really, really good!!!
What magazine did this recipe come from? I'm trying to find it to look through the Tacos and Tostadas section for more recipes. I don't have the physical copy anymore.
Hi Chantel, This recipe appeared in the Fall 2018 magazine under the name "Southwest Chipotle Mini Pizzas" as part of an alternative pizza story. It also appears in our 100 Best Plant-Based Recipes special edition magazine, which you can find here: https://shop.forksoverknives.com/products/100-best-plant-based-recipes-special-issue-forks-over-knives-magazine Hope that helps!
Cabbage isn’t mentioned in the ingredients and I totally forgot to pick some up. I will add it next time. Very easy recipe for a refreshing dinner. Next time I would warm up the bean mixture a little bit and then top on the tortilla.
Easy recipe with simple ingredients and lots of flavor. I added a little salsa on top. Delicious!