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.
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!
Ingredients you need
Tortillas ~ I usually make my own baked tostada shells from corn tortillas, but you can also buy store-bought tostada shells.
Beans ~ The vegan refried beans are creamy and flavorful and take only 20 minutes to make. They are the perfect “glue” 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 jalapeños, and quick pickled red onions.
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
For exact ingredient measurements and step-by-step instructions, scroll down to the recipe card.
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.
Finish them off with a few slices of jalapeño and pickled red onions.
How to serve
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.
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
~ 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.
A tostada is a recipe made with a crispy, flat corn tortilla as a base with layers of various toppings.
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.
Technically, yes, but they don’t usually turn out as crispy as those made with corn tortillas.
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!
Easy Vegan Tostadas
- Make the Baked Tostada Shells and Vegan Refried Beans.
- While the shells and beans are cooking, gather and prep the toppings.
- 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.
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.