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Crunchy Vegan Tostadas

Rated as 4 out of 5 Stars

"Tostadas are very versatile and adapt to what you like most. This is a crunchy vegan tostada decorated with corn, lettuce, and beans."
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35 m servings 570
Original recipe yields 2 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray both sides of the tortillas with cooking spray; place on a baking sheet.
  2. 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.
  3. In the meantime, bake tortillas in the preheated oven until golden and crispy, about 5 minutes per side.
  4. 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

Per Serving: 570 calories; 25.5 73.9 16.8 0 1557 Full nutrition

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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 ...