The best Mexican bean tostadas you’ll ever have! These crispy, homemade tostadas are loaded with savory refried beans, vegan jackfruit carnitas, veggies, vegan sour cream, and slices of avocado. They are super fun and easy to make. Taco Tuesday? How about Tostada Tuesday!
What are Bean Tostadas?
Authentic Mexican Bean Tostadas are like flat crispy tacos that are layered with multiple ingredients and are super fun (& messy) to eat. Homemade tostadas are the best! If you follow this recipe, you will make the best vegan tostadas of your life, I promise you that!
Store bought tostadas are great too but I love making them at home to control the oil and salt that goes into making them. Making them at home also allows you to choose the type of tortilla, size and you get to choose your favorite kind as well!
This recipe is one of my favorite because it’s delicious, easy-to-make and you can make it your own. Check out my tips and tricks below to personalize your tostada recipe and make it super delicious!
How to Make the Best Bean Tostadas:
The recipe below instructs you to bake tortillas on each side for 5-6 minutes until crispy. This bake time is for the typical 6 inch corn tortilla. If you are using a different size tortilla you will need to adjust the baking time.
If you want to make these for a large group or serve as appetizers I recommend using the smallest corn tortillas also known as “street taco tortillas”.
I don’t recommend using flour tortillas to make tostadas. They simply won’t work well in this recipe and can get soggy easily.
You can go oil-free for the tostadas, they will still get crispy but not golden-crispy. I’ve had them and personally liked them.
Jackfruit is used to replace meat/chicken and is a great addition to tostadas. If you aren’t a big fan or don’t have jackfruit in your area a great substitute is shredded king oyster mushroom.
When cooking the jackfruit or mushrooms I highly recommend not stirring often. Let them sit in medium/high heat for a few minutes to get golden brown and a bit crispy.
Refried beans act as a great “glue” for the other toppings to stay on the tostada. Refried beans do not need to have oil. Here is a great recipe for vegan refried beans. I love to use Peruvian beans for this recipe but pinto and black work great too.
Pickled red onions
If you have never tried pickled red onions on a tostada, you are missing out! There are a few ways to pickle red onions but I recommend these two ways: Pickled Red Onion recipe by Cozy Peach Kitchen
If you are in a rush simply add lemon/lime juice or apple cider vinegar to a small bowl of sliced red onion and let sit for 30 minutes. Make sure that the juice/vinegar covers the onions.
I grew up eating Tapatio on my tostadas so I really love the flavor but any salsa goes well with these! Check out my salsa verde or Anthony’s red salsa, both pair amazingly well with these tostadas.
Vegan Sour Cream
I love making my own vegan sour cream with soaked cashews but you can also buy store bought sour cream. Im a fan of Forager sour cream but have not tried many others. Here is my recipe for vegan sour cream:
1 cup raw cashews, soaked
2/3 cup water
2 tbsp lemon juice
1/2 tbsp apple cider vinegar
2 garlic cloves
1/2-3/4 tsp salt
Soak cashews overnight or boil in hot water for 20 minutes.
Blend all ingredients together until smooth. Taste and adjust salt as needed.
The best Mexican bean tostadas you’ll ever have! These crispy tostadas are loaded with savory refried beans, vegan jackfruit carnitas, veggies, vegan sour cream, and slices of avocado. They are super fun and easy to make. Taco Tuesday? How about Tostada Tuesday!
1 small serrano or jalapeño pepper, diced (optional but recommended)
1 Tbsp oil
1/2 cup water (or more depending on how you like them)
Salt to taste
1/2 cup red pickled onions
1 cup shredded cabbage
3 tomatoes, sliced
2 avocados, sliced
Vegan sour cream (optional)
Tapatio or homemade salsa
Preheat oven to 400 F (204 C).
Lightly brush each corn tortilla on each side with avocado oil or any other neutral oil you have. Lightly salt and set on a baking sheet.
Bake for 5-6 minutes on each side until crispy and golden brown.
While tostadas are baking, open can of jackfruit. Drain and rinse well to get rid of the brine flavor.
Turn a pan on medium heat and add avocado oil. Quickly shred jackfruit with hands and add to pan. Pan-fry for about 5 minutes.
Add soy sauce, maple syrup, chili powder and pinch of salt. Mix in well and let cook for another 7-10 minutes until kit gets golden brown then set aside.
Once tostadas have cooled off begin to add toppings! I find it best to spread refried beans first and then jackfruit > pickled onions > tomato slices > shredded cabbage > avocado slices > salsa/tapatio > sour cream drizzle > cilantro.
Turn a pan on medium heat and add oil. Once it’s hot, add onion, and serrano pepper, and cook for about 3 minutes until fragrant.
Add beans and water. Wait until they simmer for 2 minutes. Once they are heated all the way through, use the backside of your spatula to mash them until you get your desired consistency.
Add more water if you want then a little runnier. Taste and add salt as needed.
Turn the stove off and let sit for a few minutes before serving.