Homemade tostadas are the best and if you follow this recipe, you will make the best of the best! Tostadas are like flat crispy tacos that are layered with multiple ingredients and are super fun (& messy) to eat.
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!
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.
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.