Description
The best Mexican bean tostadas you’ll ever have! These crispy, homemade tostadas are loaded with savory refried beans, fresh and crispy cabbage, salsa, pickled jalapenos/onions, vegan sour cream, and slices of avocado.
Ingredients
Units
Scale
Tostadas
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10-12 corn tortillas
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1-2 tablespoon avocado oil
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1/2 teaspoon salt
Refried Beans:
- 2 cups cooked beans
- 1/2 cup onion, diced
- 1 small serrano or jalapeño pepper, diced (optional)
- 1 Tbsp oil
- 1/2 – 3/4 cup water
- Salt to taste
Other toppings:
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1/2 cup red pickled onions
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1 cup shredded cabbage
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3 tomatoes, sliced
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2 avocados, sliced
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Fresh cilantro
- Mexican escabeche (pickled jalapeños)
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Vegan sour cream (optional)
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Tapatio or homemade salsa
Instructions
Refried Beans:
- 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 and golden.
- Add beans and water. Wait until they simmer for 2 minutes. Once heated through, mash 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.
Tostadas:
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Preheat oven to 400 F (204 C).
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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.
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Bake for 5-6 minutes on each side until crispy and golden brown.
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Once tostadas have cooled off begin to add toppings! I find it best to spread refried beans first and then shredded tofu or jackfruit if using > pickled onions > tomato slices > shredded cabbage > avocado slices > salsa> sour cream > cilantro.
- Prep Time: 15
- Cook Time: 20
- Category: Mexican
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 10 servings
