This vegetarian tostada recipe is packed with flavor and can be customized with various toppings. It features crispy homemade tostada shells, creamy refried beans, and a vibrant array of fresh vegetables.

Ingredients

For the Tostada Shells

• Corn Tortillas: 8-12 (depending on size)
• Vegetable Oil: 2 tablespoons
• Salt: to taste

For the Refried Beans

• Beans: 2 cups (black beans or pinto beans, canned or homemade)
• Onion: 1 small, diced
• Garlic: 2 cloves, minced
• Cumin: 1 teaspoon
• Salt: to taste
• Lime Juice: from 1 lime

For the Toppings

• Shredded Lettuce: 1 cup
• Diced Tomatoes: 1 cup
• Diced Avocado: 1 avocado
• Chopped Cilantro: ¼ cup
• Sliced Jalapeños: to taste (fresh or pickled)
• Radishes: thinly sliced (optional)
• Vegan Cheese or Sour Cream: optional

Instructions

Make the Tostada Shells:

• Preheat the oven to 400°F (200°C).
• Lightly brush both sides of corn tortillas with vegetable oil and sprinkle with salt.
• Arrange on a baking sheet and bake for about 8-10 minutes until crispy and golden.

Prepare the Refried Beans:

• In a skillet, sauté diced onion and garlic in a bit of oil until translucent.
• Add beans, cumin, salt, and lime juice. Mash the beans slightly while heating until creamy.

Assemble the Tostadas:

• Spread a layer of refried beans on each tostada shell.
• Top with shredded lettuce, diced tomatoes, avocado, cilantro, jalapeños, and radishes.
• Add any additional toppings like vegan cheese or sour cream if desired.

Serve Immediately:

• Enjoy your tostadas with lime wedges on the side for extra flavor.

Creative Toppings for Vegan Tostadas

• Spicy Avocado Chutney: Blend ripe avocado with cilantro, garlic, lime juice, and serrano peppers for a spicy kick.
• Fajita Veggies: Sauté bell peppers and onions with spices for a flavorful topping.
• Mexican Slaw: Combine shredded cabbage with lime juice, cilantro, and spices for a tangy crunch.
• Corn Salsa: Mix corn kernels with diced tomatoes, red onion, cilantro, and lime juice for a fresh topping.
• Pickled Vegetables: Add pickled red onions or jalapeños for an extra zing.

How to Make Your Own Tostada Shells from Scratch

To make your own tostada shells:

1. Preheat your oven to 400°F (200°C).
2. Brush corn tortillas lightly with vegetable oil on both sides.
3. Place them on a baking sheet in a single layer.
4. Bake for about 8-10 minutes until they are crispy and golden brown.

Good Vegan Alternatives to Refried Beans

Instead of traditional refried beans:

• Black Bean Hummus: Blend black beans with tahini, garlic, lemon juice, and spices for a creamy alternative.
• Smoky Pinto Beans: Cook pinto beans with smoked paprika and garlic for added flavor.
• Chickpea Mash: Mash chickpeas with spices and lime juice as a protein-rich topping.

Using Store-Bought Tostada Shells

Yes, you can use store-bought tostada shells for this recipe. They are often convenient and save time; just ensure they are vegan-friendly.

Spicy Avocado Chutney Recipe

To make spicy avocado chutney:

1. Blend together:

• 1 ripe avocado
• ½ bunch cilantro
• 2 cloves garlic
• 1 serrano pepper (or more for heat)
• 2 tablespoons lime juice
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup olive oil until smooth or slightly chunky.

Origin of Tostadas

Tostadas originated in Mexico as a way to utilize leftover tortillas by frying them until crispy. The name “tostada” comes from the Spanish word “tostar,” meaning “to toast.” They are commonly served as a base for various toppings in Mexican cuisine.