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VEGAN TOSTADAS
Equipment
Ingredients
For the tostadas:
- 8 corn tortillas
- 2 tbsp. olive oil
- Salt
For the black beans:
- 1 can black beans drained and rinsed
- 1 tbsp. olive oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- Salt and pepper to taste
For the toppings:
- 1 avocado diced
- 1 tomato diced
- 1/4 red onion diced
- 1 jalapeno pepper seeded and chopped
- 1/4 cup chopped cilantro
- 1 lime cut into wedges
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Brush each tortilla with olive oil and sprinkle with salt. Place on the baking sheet and bake for 8-10 minutes, until crispy.
- While the tortillas are baking, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, until softened.
- Add the black beans, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and the flavors have melded.
- In a small bowl, mix together the avocado, tomato, red onion, jalapeno pepper, and cilantro.
- To assemble the tostadas, place a scoop of the black beans on each tortilla. Top with the avocado-tomato mixture and a squeeze of lime juice. Serve immediately.
Notes
NUTRITIONAL FACTS:
Calories: 405 | Total Fat: 16g | Total Carbohydrates: 56g | Dietary Fiber: 14g | Protein: 11g
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