Smoky Pinto Bean Tostadas (Gluten Free, Oil Free)

Smoky Pinto Bean Tostadas – Easily customizable to suit ever member of your family’s tastes and can be on the table in less than 20 minutes! Oil free and gluten free!

I’m finding I have less and less time to make dinner as they days go on. During the summer, we are always out and about and and I have no desire to get in the kitchen to make anything that takes more than 30 minutes (and even that is pushing it!). Now that I’m attempting to sign up my son for all of his fall sports, activities, classes, etc., I’m realizing I’m going to have even less time during the school year to pull off dinner duty. And when I do get a chance to prep dinner, I’m not sure we are going to be able to find much time to eat it. Please tell me I’m not the only one who feels this way! As luck would have it, from start to finish, these Smoky Pinto Bean Tostadas can be on your table in less than 20 minutes.

Once you have the smoky pinto beans made, they rest of this dish is totally customizable. I love love love these kinds of meals because with my kids choosing their own toppings they can’t tell me they don’t like something I put on their plate! And I would like to know who doesn’t love a crispy tostada shell? This oil-free healthy dish is like eating one big loaded nacho. Yes, I just said healthy and nacho in the same sentence!

You could easily (and I suggest that you DO) make a double batch of these vegan pinto beans so you have a stash in the fridge for several days. They can be reheated in the microwave or on the stove and it will only take a minute or two. These tostadas not only make a quick and easy dinner, but also, a light and filling lunch or even a simple snack. You could also send this in your child’s lunchbox (or your own) if they don’t mind them at room temperature (my son doesn’t discriminate against foods based on temperatures). Just keep all the ingredients separate from the tostada shell and they can assemble it themselves at lunchtime….fun and filling all at the same time!

I used canned pinto beans, but you can certainly make your own from dry beans (might I suggest doing this in an Instant Pot, which only takes 25-30 minutes and NO soaking required!).

If you can’t find oil free tostadas shells at a local grocery store, you can find them on Amazon or, apparently, you can make them yourself in the microwave like this (scroll down to the 3rd method). Of course, if you don’t mind them made with oil, you can pretty much buy any brand you find.

Smoky Pinto Bean Tostadas

I hope you love these Pinto Bean Tostadas as much as we do. If you try them, please come back and leave me a message below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!

Smoky Pinto Bean Tostadas

These oil-free, gluten-free Smoky Pinto Bean Tostadas are easily customizable to suit ever member of your family's tastes and can be on the table in less than 20 minutes!

0 from 0 votes

Print Rate

Course: Entree

Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, vegan

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 6

Calories: 257kcal

Author: Jenn Sebestyen

Ingredients

• ▢ ½ medium onion (diced)
• ▢ ⅓-1/2 cup vegetable broth (divided)
• ▢ 1 garlic clove (minced)
• ▢ 1 tsp cumin
• ▢ 1 ½ tsp smoked paprika
• ▢ ½ - 1 tsp chile powder (depending on your preference for heat)
• ▢ 2 15 oz cans pinto beans (drained)
• ▢ dash of liquid smoke (optional)
• ▢ squeeze of lime juice (optional)
• ▢ 8 Tostada shells

Suggested toppings:

• ▢ havled cherry tomatoes
• ▢ cilantro
• ▢ avocado slices
• ▢ diced jalapeño
• ▢ diced red onion
• ▢ chopped radishes
• ▢ salsa
• ▢ vegan sour cream

Instructions

• Saute the onion over medium heat with 2 tbsp veggie broth until soft, about 5 minutes. Keep an eye on it the whole time and add an additional tbsp or 2 of veggie broth if the onions get too dry and start to stick.
• Add the garlic and sauté another minute.
• Add the spices and pinto beans. Mash everything with a potato masher or fork until desired consistency (I liked to leave some a little chunky).
• Add another few tbsps of veggie broth to loosen up the mixture and heat through for 2 minutes, again to desired consistency. You don't want it soupy, but it should be moist, not a dry paste.
• Add a dash of liquid smoke and/or squeeze of lime juice, if using and stir.
• Serve on a tostado shell with your choice of toppings.

Nutrition

Calories: 257kcal | Carbohydrates: 40g | Protein: 30g | Fat: 30g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 463mg | Potassium: 547mg | Fiber: 15g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 2.5mg

Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!