Tostadas are very versatile and adapt to what you like most. This is a crunchy vegan tostada decorated with corn, lettuce, and beans.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray both sides of the tortillas with cooking spray; place on a baking sheet.

  • Heat oil in a skillet over medium heat. Cook onion until tender, about 3 minutes. Stir in beans, paprika, and cumin. Add water. Bring to a boil; reduce heat and simmer until beans are soft, 10 to 15 minutes. Drain beans and transfer to a bowl. Set aside a handful for garnish. Mash remaining beans.

  • In the meantime, bake tortillas in the preheated oven until golden and crispy, about 5 minutes per side.

  • Spread mashed beans over the tortillas. Smooth salsa on top. Add a large scoop of guacamole. Garnish with reserved beans, lettuce, and corn.

Nutrition Facts

569.9 calories; protein 16.8g 34% DV; carbohydrates 73.9g 24% DV; fat 25.5g 39% DV; cholesterolmg; sodium 1556.6mg 62% DV. Full Nutrition

Reviews (1)

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Rating: 4 stars
I couldn't bring myself to make this as written. A tostadas has always been made with a corn tortilla in every state I've ever lived in. We also prefer corn over flour so corn it was. With that being said these turned out great. Either tortilla will work just use what suits you. Read More