Unlike traditional tostadas piled with shredded meat, these vegan tostadas are akin to a Mexican-inspired vegetable salad piled on a crisply baked corn tortilla. Made with black beans, fresh tomatoes, and leafy greens, this is a vegan Mexican recipe that is both delicious and nutritious.
- 8 (6-inch) corn tortillas
- 1 (15-ounce) can black beans, rinsed, drained
- 1 cup fresh corn kernels
- 1 large jalapeno, seeded, minced
- 2 large vine-ripe tomatoes, seeded, chopped
- Salt and freshly ground black pepper to taste
- Shredded vegan cheese to taste (optional)
- 2 avocados, pitted, peeled, diced
- Juice of 1 lemon
- 2 cups torn red leaf lettuce
- 1/2 cup chopped fresh cilantro
- Preheat oven to 350 degrees F.
- Spray tortillas with olive oil or cooking spray and arrange them on a baking sheet. Bake for 5 to 7 minutes, or until just crisp.
- Meanwhile, in a medium bowl, combine beans, corn, jalapeno, and tomatoes. Season with salt and pepper.
- Scatter bean mixture over tortillas. Sprinkle with vegan cheese, if using.
- Turn oven to broil. Place tostadas in oven and broil to heat toppings (and melt cheese, if using).
- Remove tostadas from oven.
- In a second bowl, toss together avocados and lemon juice. Toss with lettuce and cilantro.
- Divide salad mixture over tostadas, season with salt and pepper, and serve warm.
Cook’s note: For a “meaty” change, add seitan strips to the toppings.