Vegetable Tostadas

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.
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.

Vegetable Tostadas

Makes 8

Ingredients:

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• 8 (6-inch) corn tortillas

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• 1 (15-ounce) can black beans, rinsed, drained

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• 1 cup fresh corn kernels

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• 1 large jalapeno, seeded, minced

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• 2 large vine-ripe tomatoes, seeded, chopped

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• Salt and freshly ground black pepper to taste

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• Shredded vegan cheese to taste (optional)

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• 2 avocados, pitted, peeled, diced

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• Juice of 1 lemon

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• 2 cups torn red leaf lettuce

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• 1/2 cup chopped fresh cilantro

Directions:

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1. Preheat oven to 350 degrees F.

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2. 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.

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3. Meanwhile, in a medium bowl, combine beans, corn, jalapeno, and tomatoes. Season with salt and pepper.

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4. Scatter bean mixture over tortillas. Sprinkle with vegan cheese, if using.

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5. Turn oven to broil. Place tostadas in oven and broil to heat toppings (and melt cheese, if using).

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6. Remove tostadas from oven.

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7. In a second bowl, toss together avocados and lemon juice. Toss with lettuce and cilantro.

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8. 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.

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