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    Home Ā» Recipes Ā» Sandwiches, Wraps, Tacos, and Burritos

    Vegan Tostadas

    Published: Aug 12, 2015 Ā· Modified: Nov 6, 2022 by Jenn Sebestyen

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    Vegan tostadas with refried beans and lots of toppings on a plate.
    Vegan tostadas with refried beans and lots of toppings on a plate.

    These quick Vegan Tostadas are easily customizable to suit every member of your family’s tastes. From start to finish, this dish takes just 30 minutes. Prep the beans and shells ahead of time and this easy weeknight dinner can be on your table in just 10 minutes! Gluten-free, too.

    Vegan tostadas with refried beans and lots of toppings on a plate.

    The vegan refried beans take just 20 minutes and the rest of the dish is totally customizable. While the beans cook, prep the toppings and set the table, then let everyone create their own.

    I 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? These vegan tostadas are like eating one big loaded nacho!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 How to serve
    4 Storage
    5 Pro tips and tricks
    6 FAQs
    7 Easy Vegan Tostadas

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    Tortillas ~ I usually make my own baked tostada shells from corn tortillas, but you can also buy store-bought tostada shells.

    If you need an oil-free option, try these found on Amazon or, apparently, you can make them yourself in the microwave like this (scroll down to the 3rd method).

    Beans ~ The vegan refried beans are creamy and flavorful and take only 20 minutes to make. They are the perfect ā€œglueā€ to hold on all the toppings.

    I make my refried beans from pinto beans, but if you want to switch things up, you could do refried black beans or refried kidney beans.

    Store-bought refried beans are an option, but many aren’t vegan. Be sure to read labels to ensure there is no lard or dairy lurking in the ingredient list.

    Toppings ~ Anything goes here. I typically go for shredded lettuce, diced tomatoes, diced avocado, thinly sliced radishes, chopped fresh cilantro, sliced jalapeƱos, and quick pickled red onions.

    Other options: red salsa, corn salsa, fruit salsa, serrano salsa, guacamole, diced white or red onion, sliced green onions, diced zucchini or jicama, shredded carrots, vegan cheese, etc.

    A squeeze of lime over the top or a drizzle of my creamy southwest vegan ranch dressing would be super tasty!

    How to make the recipe

    Please scroll down to the recipe card for exact ingredient measurements and instructions.

    Stack of baked tostada shells with wavy edges.
    Finished dish being stirred with a spatula in a skillet.

    Make the baked tostada shells and vegan refried beans. (Or prepare these ahead of time and simply warm up the beans when ready to assemble).

    While the shells and beans are cooking, gather and prep any and all toppings.

    Refried beans spread on 4 tostada shells.
    4 crispy corn tortillas topped with beans, lettuce, and tomato.
    4 crispy corn tortillas topped with beans, lettuce, tomato, avocado, and radishes.
    4 crispy corn tortillas topped with beans, lettuce, and tomato, avocado, and cilantro.

    Spread a layer of the refried beans on each tostada shell.

    Top with shredded lettuce and diced tomatoes.

    Add thinly sliced radishes, diced avocado, and fresh chopped cilantro.

    4 crispy corn tortillas topped with beans, lettuce, tomato, avocado, radishes, and onion.

    Finish them off with a few slices of jalapeƱo and pickled red onions.

    How to serve

    Two crispy baked flat tortillas with lots of toppings next to a lime wedge.

    These vegan tostadas can get a bit messy when eating. The shells are deliciously crispy, crunchy and you might find toppings or bits of shell falling onto your plate below.

    Depending on how many toppings you load up on the vegan tostadas, they can be quite filling on their own.

    If you want a little extra, serve them with a side of Vegan Spanish Rice, Raw Corn Radish Salad, Hearts of Palm Salad, or Kale Apple Slaw.

    Wash it all down with this delicious Virgin Paloma!

    Storage

    Fully made vegan tostadas complete with toppings won’t store well. The toppings will make the shells soggy. Only assemble as many as you will eat at the time.

    Room temperature: Leftover tostada shells can be store in a container or plastic zip-top bag on the counter for 5 to 6 days.

    Fridge: Store any leftover toppings separately in air-tight containers in the fridge. The refried beans will last for 3 to 4 days. Fresh toppings will last 1 to 3 days.

    Freezer: You can freeze leftover refried beans up to 4 months and leftover tostada shells will keep in the freezer for up to 3 months.

    Pro tips and tricks

    Close up of a crispy tostada shell topped with refried beans, avocado, and pickled onion.

    ~ The homemade tostada shells and refried beans can be made ahead. Simply reheat the beans in a microwave or on the stovetop until warm.

    ~ Prep all the toppings and place them in individual bowls so everyone can customize their own tostadas.

    ~ Make sure the tostada shells have cooled before loading them up with toppings. They will crisp up more as they cool and adding the toppings too soon may make them soggy.

    ~ Spread the beans gently onto the crispy shells so as not to break them.

    ~ Don’t overload the tostada shells too much – they will be impossible to eat.

    ~ Only assemble as many tostadas as you are able to eat at the time. They won’t store well with all the toppings on the shells.

    FAQs

    What are tostadas?

    A tostada is a recipe made with a crispy, flat corn tortilla as a base with layers of various toppings.

    Are vegan tostadas healthy?

    They can be! Making all of the components at home, like the tostada shells and refried beans, is generally a healthier option that store-bought varieties of the same. Homemade recipes are typically lower in oil, salt, and fat.

    Can I make tostadas with flour tortillas?

    Technically, yes, but they don’t usually turn out as crispy as those made with corn tortillas.

    Two vegan tostadas on a plate next to a bowl of refried benas.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Vegan tostadas with refried beans and lots of toppings on a plate.

    Easy Vegan Tostadas

    These quick Vegan Tostadas are easily customizable to suit every member of your family's tastes. From start to finish, this dish takes just 30 minutes. Prep the beans and shells ahead of time and this easy weeknight dinner can be on your table in just 10 minutes! Gluten-free, too.
    5 from 1 vote
    Print Pin Rate
    Course: Main Dish, Snacks
    Cuisine: American, Tex Mex
    Diet: Gluten Free, Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 6 hours 10 minutes
    Servings: 6
    Calories: 358kcal
    Author: Jenn Sebestyen

    Ingredients

    • 12 Baked Tostada Shells
    • 1 batch Vegan Refried Beans

    Suggested toppings:

    • shredded lettuce
    • diced tomatoes
    • thinly sliced radishes
    • diced avocado
    • fresh chopped cilantro
    • sliced jalapeƱo
    • Quick Pickled Red Onions
    • squeeze of fresh lime juice

    Instructions

    • Make the Baked Tostada Shells and Vegan Refried Beans.
    • While the shells and beans are cooking, gather and prep the toppings.

    To assemble

    • Spread a layer of refried beans on each tostada shell (about 2 to 3 tablespoons).
    • Add the toppings of your choice. Everyone can customize their own.
    • Serve immediately.

    Notes

    ~ The homemade tostada shells and refried beans can be made ahead. Simply reheat the beans in a microwave or on the stovetop until warm.
    ~ Prep all the toppings and place them in individual bowls so everyone can customize their own tostadas.
    ~ Make sure the tostada shells have cooled before loading them up with toppings. They will crisp up more as they cool and adding the toppings too soon may make them soggy.
    ~ Spread the beans gently onto the crispy shells so as not to break them.
    ~ Don’t overload the tostada shells too much – they will be impossible to eat.
    ~ Only assemble as many tostadas as you are able to eat at the time. They won’t store well with all the toppings on the shells.

    Nutrition facts calculated are just an estimate based on 2 fully loaded tostadas per serving. These facts will vary based on different toppings or amounts used.

    Nutrition

    Calories: 358kcal | Carbohydrates: 59g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 791mg | Potassium: 964mg | Fiber: 17g | Sugar: 7g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    Comments

    1. mchambers87 says

      August 20, 2015 at 3:05 pm

      What an easy quick meal idea for meatless mondays šŸ™‚

      Reply
      • Jenn S. says

        August 20, 2015 at 5:57 pm

        Yes, exactly! Thank you!

        Reply
    2. Jennifer says

      August 15, 2015 at 7:59 am

      Those look spicy, healthy and delicious!

      Reply
      • Jenn S. says

        August 15, 2015 at 8:50 am

        Thanks, Jennifer!

        Reply
    3. Natalia Richer says

      August 14, 2015 at 11:53 pm

      love love love this! I cook dried pinto beans and usually eat them as a side, just like that, simple. This will add SO MUCH flavor! Hello, breakfast:D

      Reply
      • Jenn S. says

        August 15, 2015 at 8:55 am

        Pinto beans are one of my faves too! So simple, yet so flavorful! I hope you love them like this! Thanks, Natalia!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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